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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Core the cabbage and cut it into fine, long shreds. | 2. Peel the carrots and grate them coarsely. | 3. Cut the green chili into thin, long strips. | 4. Heat the oil in a wide, casserole-type pot over a medium-high flame. | 5. When hot, put in the asafetida. | 6. A second later, put in the mustard seeds. | 7. As soon as the mustard seeds begin to pop, put in the dried red chili. | 8. Stir once. | 9. The chili should turn dark red in seconds. | 10. Now put in the cabbage, carrots and green chili. | 11. Turn the heat down to medium and stir the vegetables around for half a minute. | 12. Add the salt, sugar and green coriander. | 13. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. | 14. Ad the lemon juice. | 15. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.) | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	1/2			11.125	2.5810000000000004	0.5696	0.0445
carrot	1/2			26.24	6.1312	0.5952	0.1536
hot green chili pepper	1/2			-	-	-	-
vegetable oil	2/3	tablespoon		78.1547	0.0	0.0	9.0667
asafoetida powder	1	pinch		-	-	-	-
black mustard seed	2/3	tablespoon		-	-	-	-
hot red chilies	1			-	-	-	-
salt	7/8	teaspoon		-	-	-	-
sugar	1/3	teaspoon		6.117999999999999	1.5303	0.0	0.0
coriander	2/3	tablespoon	chopped	0.1533	0.0245	0.0142	0.0035
lemon juice	2/3	teaspoon		0.7456	0.2338	0.0119	0.0081

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.