This is one of my mother's favorite dishes and now my husbands. Its quick cooked cabbage with carrots and green peppers so it retains its crunch. Its easy to make with prep work taking the most time. The green chili and the pepper is an essential ingredient in the dish, making it spicy and contrasting it with the sugar notes. Enjoy.
1 head of cabbage, chopped
1 carrot julienned
1 green pepper jullienned
1 green chili, chopped very finely
Pinch hing (asafoetida)
1/2 teaspoon raee (mustard seeds)
1/2 teaspoon jeera (cumin seeds)
1/2 teaspoon sugar
1 tablespoon oil
Heat oil in a wok and add the hing, raee and jeera. When they start to splutter, add the green chilies. Saute for 30 seconds and add the turmeric, cabbage, carrots and green peppers. Toss the vegetables so that they are well coated with the seasoning. Cook for a minute or two. Add the sugar and salt and toss again to coat. Serve hot with rotis, daal and curds.