Ingredients (Serves 3)
1. Cabbage – 2.5 cups, thinly sliced
Carrot – 1 medium, thinly sliced
Green bell pepper – 1/3 cup, thinly sliced
2. Oil – 2 tsp
Mustard seeds – 1/4 tsp
Curry leaves – A few
Green chilly – 1 – 2, diagonally sliced
3. Hing – 1 pinch
Turmeric powder – 1/8 tsp
4. Sugar – 1 pinch
Lemon juice – 1/2 tsp
5. Salt – To taste
Method
Heat oil in a wok over medium heat. Splutter mustard seeds and fry curry leaves and green chilly. Add a pinch of hing and turmeric powder. Saute for a few seconds. Add the vegetables and salt, to taste. Cook over medium-high heat for 5 – 7 minutes stirring in between until 3/4th done and is still crunchy. Add fresh lemon juice, a pinch of sugar and mix well. Serve with plain rice or roti and subji.
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