Indian Cabbage and Carrots

READY IN: 17mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a wok or deep, wide skillet over a medium-high flame.
  • When hot, put in mustard seeds.
  • As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
  • Stir once.
  • Within seconds the chili will turn dark red.
  • Put cabbage, carrots, and hot pepper in the pan.
  • Turn the heat down to medium and stir the vegetables for about 30 seconds.
  • Add salt, sugar and cilantro.
  • Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
  • Stir in lemon juice.
  • Remove red chili and serve.
  • Note: You may want to have a lid handy for when the mustard seeds begin to pop.
  • They're hot little projectiles before they're mixed with the veggies.
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