Indian Cabbage And Carrots

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 3/4 lb cabbage, cored and shredded
• 3/4 lb carrot, grated
• 1 jalapenos or 1 serrano pepper, cut into thin strips
• 4 tablespoons vegetable oil
• 1 tablespoon yellow mustard seeds or 1 tablespoon black mustard seeds
• 1 whole dried red chili
• 1 1/4 teaspoons salt
• 1/2 teaspoon sugar
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Recipe

• 1 heat oil in a wok or deep, wide skillet over a medium-high flame.
• 2 when hot, put in mustard seeds.
• 3 as soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
• 4 stir once.
• 5 within seconds the chili will turn dark red.
• 6 put cabbage, carrots, and hot pepper in the pan.
• 7 turn the heat down to medium and stir the vegetables for about 30 seconds.
• 8 add salt, sugar and cilantro.
• 9 stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
• 10 stir in lemon juice.
• 11 remove red chili and serve.
• 12 note: you may want to have a lid handy for when the mustard seeds begin to pop.
• 13 they're hot little projectiles before they're mixed with the veggies.