One of the great vegetarian dishes of the world, this Gujarati-style cabbage and carrot combination is enhanced by coriander leaves and given a sour-sweet-spicy depth of flavour by the chillies, lime juice and sugar.
1 kg green cabbage, cored, leaves sliced thin 750 g carrots, grated 100 g fresh coriander leaves 4 tbsp vegetable oil 1 lemon / lime, juiced 2 cm ginger, grated 1 tbsp black mustard seeds 5 g jaggery / palm sugar 2 dried red chillies 1 green chili, cut into thin strips Asafetida, pinch
Heat oil in a large frying pan or wok, add the red chillies, remove with a slotted spoon when they turn black. Add the mustard seeds and wait until they start to pop, then add the cabbage strips, cook on the high heat for three minutes. Add asafetida, ginger, carrots and green chilli. Reduce heat, stir fry for two minutes. Add sugar and coriander leaves, stir fry until the cabbage strips are cooked. The vegetables should be al dente. Splash lemon or lime juice across the top.