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

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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