Gujarati Style Cabbage with Carrots

A quick, tasty side dish. The traditional black mustard seeds are hard to find, but regular brown ones work well. (Adapted from Madhur Jaffrey’s Indian Cooking.)

¾ pound cabbage (about ¼ of a medium green head)
¾ pound carrots
½ - 1 fresh, hot green chili
4 tablespoons oil
1 tablespoon whole mustard seeds
½ teaspoon red chili flakes
1¼ teaspoons salt
4 heaping tablespoons chopped fresh green coriander
1 tablespoon fresh lemon juice

Core the cabbage and cut in into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips.

Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, add the mustard seeds. As soon as the seeds begin to pop (this takes just a few seconds), add the red chili flakes and stir once or twice. Put in the cabbage, carrots, and green chili. Turn the heat down to medium and stir the vegetables around for 30 seconds. Add the salt and fresh coriander.

Stir and cook for another 4 minutes or until vegetables are just done and retain some of the their crispness. Add the lemon juice. Stir to mix. 

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