This is from ” Madhur Jaffreys Indian Cookery” which was published in 1982 to accompany her series on BBC 2. This was the first recipe book I bought and i still have my now very stained and dog eared copy. This is an everyday vegetable dish from the state of Gujerat which goes with any Indian meal but is also a good accompaniment to pork chops. The ingredients are readily available in supermarkets now but back then many could only be sourced in specialist Indian groceries.
Ingredients
- 350 g green English cabbage
- 350 g carrots
- 1 fresh hot green chilli
- 4 tbsps vegetable oil
- a pinch ground asafetida optional
- 1 tbsp whole black mustard seeds
- 1 whole hot dried red chilli
- about a tsp salt
- 1/2 tsp sugar
- 4 heaped tablespoons chopped fresh green coriander
- 1 tbsp lemon juice
Servings:
Instructions
- Core the cabbage and cut it into fine long shreds. Peel the carrots and grate them coarsely. Cut the green chilli 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 add the mustard seeds. As soon as the mustard seeds begin to pop put in the dried red chilli and stir once. The chilli should turn dark red in seconds.
- Now add the cabbage, carrots and green chilli. Turn the heat down to medium and stir the vegetables for 30 seconds. Add the salt , sugar and green coriander. Stir and cook for another 5 minutes until the vegetables are just done and retain some of their crispness.
- Add the lemon juice and stir to mix, then serve.
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