Cabbage and Carrots with Mustard Seeds and Curry Leaves

Name: Cabbage and Carrots with Mustard Seeds and Curry Leaves
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 2 tsp. vegetable oil; 1 tsp. black mustard seeds; 1 green serrano chile, stemmed and halved lengthwise; 2-3 fresh curry leaves; 1 ⁄ 4 small green cabbage, cored and thinly sliced; 2 medium carrots, peeed, trimmed, and julienned; 1 ⁄ 2 tsp. ground coriander; Salt

Serves
serves 2-4

SAVEUR EDITORS

(Patta Gobi aur Gajar ki Bhajo)

This fast-cooking dish is like a salad with its fresh taste and crunchiness.

Ingredients

2 tsp. vegetable oil
1 tsp. black mustard seeds
1 green serrano chile, stemmed and halved lengthwise
2-3 fresh curry leaves
¹⁄₄ small green cabbage, cored and thinly sliced
2 medium carrots, peeed, trimmed, and julienned
¹⁄₂ tsp. ground coriander
Salt

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Instructions

Step 1

Heat oil in a karhai or a large nonstick skillet over medium-high heat. Add mustard seeds and cook until they begin to pop; then add chiles and curry leaves and cook for a few seconds more. Add cabbage and carrots and cook, stirring frequently, for 2 minutes. Add coriander and salt to taste and cook, stirring, for 1 minute. Serve hot or at room temperature.

Heat oil in a karhai or a large nonstick skillet over medium-high heat. Add mustard seeds and cook until they begin to pop; then add chiles and curry leaves and cook for a few seconds more. Add cabbage and carrots and cook, stirring frequently, for 2 minutes. Add coriander and salt to taste and cook, stirring, for 1 minute. Serve hot or at room temperature.