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GUJERATI-STYLE CABBAGE WITH CARROTS (SAMBHARA)

Category:    Indian, Ethnic, Side dishes, Spicy
Yield:4 servings
 
    1/2 lb Cabbage                             1 ea Hot dried red chili
    1/2 lb Carrots                         13/16 ts Salt
    1/2 ea Fresh hot green chili             1/3 ts Sugar
  2 2/3 tb Vegetable oil                   2 2/3 tb Chopped fresh coriander
      1 pn Asafetida                         2/3 ts Lemon juice
    2/3 tb Whole black mustard seed       
 
  Core  the cabbage and cut it 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,  put in the asafetida.   A second later,  put in the  mustard seeds.
  As soon as the mustard seeds begin to pop, put in the dried red chili. Stir
  once.  The chili should turn dark red in seconds.  Now put in the cabbage,
  carrots and green chili.   Turn the heat down to medium and stir the
  vegetables around for half a minute.   Add the salt,  sugar and green
  coriander.   Stir and cook for another 5 minutes or until  the vegetables
  are  just done and retain some of their crispness.   Ad  the lemon juice.
  Stir to mix.   (Remove the whole red chili before serving to those
  unfamiliar with Indian foods.)
 

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