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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare chopped red onion and green chili, and set aside. | 2. Over medium-high heat, heat the oil in a large pan. Once oil is hot, put in cumin seeds -these will start to sizzle and pop immediately. When they do, give them a stir and then add in the onion and green chili. Reduce heat to medium and cook mixture until slightly browned. | 3. Add tumeric to onion mixture and incorporate well. | 4. Add carrots, and stir well to coat. Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally. | 5. Add cabbage and salt, carefully folding it in so that as much as possible has come in contact with the carrot mixture. Cover, and cook for 10-15 minutes, stirring occasionally until cabbage is soft and everything is incorporated. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice bran oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
cumin seed	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
red onion	1	cup	chopped	64.0	14.944	1.76	0.16
thai green chili	1/2 - 1	teaspoon	cut split	-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
carrot	1	cup	cut	52.48	12.2624	1.1904	0.3072
white cabbage	2 1/2	cups	shredded	-	-	-	-
salt	1/2	teaspoon		-	-	-	-

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