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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a wok or deep, wide skillet over a medium-high flame. | 2. When hot, put in mustard seeds. | 3. As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili. | 4. Stir once. | 5. Within seconds the chili will turn dark red. | 6. Put cabbage, carrots, and hot pepper in the pan. | 7. Turn the heat down to medium and stir the vegetables for about 30 seconds. | 8. Add salt, sugar and cilantro. | 9. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. | 10. Stir in lemon juice. | 11. Remove red chili and serve. | 12. Note: You may want to have a lid handy for when the mustard seeds begin to pop. | 13. They're hot little projectiles before they're mixed with the veggies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	3/4		cored shredded	16.6875	3.8715	0.8544	0.0668
carrot	3/4		grated	39.36	9.1968	0.8928	0.2304
pepper	1	jalapenos	cut	-	-	-	-
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
yellow mustard seed	1	tablespoon		-	-	-	-
red chili	1			1.25	0.2753	0.0584	0.0138
salt	1 1/4	1/4		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

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