Ingredients:

• 400 g – Carrots
• 150 g – Cabbage
•

Method:

1. Scrape the carrots and then slice them into thin strips.
2. Make thin lengthwise slices of the green chillies. Grate the cabbage.
3. Heat oil in a pan.
4. Add mustard seeds and asafoetida, and when it starts crackling, add curry leaves and green chillies and saute for a few seconds.
5. Now, add turmeric, stir and then add carrot and salt.
6. Mix, cover and cook for 1 minute or till half cooked.
7. Add grated cabbage and mix.
8. Then, add sugar and lemon juice.
9. Stir fry for a few seconds to mix all and to dry up the extra moisture.
10. Serving suggestions – Works best as a side dish with dhokla, daal, rice or as a salad.
11. Recipe Courtesy: Maayeka