Gujerati-style cabbage with carrots (Sambhara)

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Title: Gujerati-style cabbage with carrots (Sambhara)
Categories: Indian, Ethnic, Side dish, Spicy
Yield: 4 servings

1/2 lb Cabbage 1/2 lb Carrots
1/2 ea Fresh hot green chili 2 2/3 T Vegetable oil
1 pn Asafetida 2/3 T Whole black mustard seed
1 ea Hot dried red chili 13/16 t Salt
1/3 t Sugar 2 2/3 T Chopped fresh coriander
2/3 t Lemon juice

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. Heat
the oil in a wide, casserole-type pot over a medium-high flame. When hot,
put in the asafetida. 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.
The chili should turn dark red in seconds. Now put in the cabbage, carrots
and green chili. 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. Ad the lemon juice. Stir to mix. (Remove
the whole red chili before serving to those unfamiliar with Indian foods.)

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