SIDE DISHES

Kachumbar


kachumbar

INGREDIENTS

  • 1 small cabbage
  • 2 medium size carrots, peeled
  • 1/2 green pepper
  • 2 teaspoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon asafoetida powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste

INSTRUCTIONS

Coarsely chop cabbage. Grate carrots. Cut green pepper length wise into strips. Set veggies aside. Heat oil in saute pan or kadai. Add seeds and asafoetida powder; heat and stir until seeds begin to pop. Add vegetables, turmeric and salt. Stirfry over high heat until vegetables are tender but crisp. Remove from heat. Do not overcook.

RECIPE YIELD/SERVING SIZE

Makes 8 servings.