Cabbage and Carrot Fry

Ingredients

 * ½ lb cabbage
 * ½ fresh hot green chili
 * A pinch of asafoetida
 * 1 hot dried red chili
 * ½ tsp sugar
 * ¾ tsp lemon juice
 * ½ lb carrots
 * 3 tbsp vegetable oil
 * 1 tsp whole black mustard seeds
 * salt to taste
 * 3 tbsp chopped fresh coriander

Directions
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.
 * 1) 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.
 * 2) Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafoetida.
 * 3) 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.
 * 4) The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili.
 * 5) Turn the heat down to medium and stir the vegetables around for half a minute.
 * 1) Sprinkle lemon juice and serve.

Serves: 4