Cabbage and Carrot Fry

== Ingredients ==
* ½ lb cabbage
* ½ fresh hot green chile
* A pinch of asafoetida
* 1 hot dried red chile
* 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 ==
# Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chile into thin, long strips.
# Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafoetida.
# A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chile. Stir once.
# The chile should turn dark red in seconds. Now put in the cabbage, carrots and green chile.
# Turn the heat down to medium and stir the vegetables around for half a minute.
# 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.
# Sprinkle lemon juice and serve.
Serves: 4
Category:Carrot Recipes
Category:Indian Vegetarian
Category:Cabbage Recipes
Category:Vegetarian Side Dish Recipes
Category:Carrot Side Dish Recipes
Category:Cabbage Side Dish Recipes