Gujerati Cabbage with Carrots – Madhur Jaffrey

Edited from This is sort of like an indian coleslaw, very easy to make and a really good fresh healthy flavour. Serve as a side dish rather than a main.

  • 3/4 pound cabbage (about 1/4 of a medium green head)
  • 3/4 pound carrots
  • 1/2 – 1 fresh, hot green chili
  • 4 tablespoons oil
  • A pinch of ground asafetida (opt)
  • 1 tablespoon whole black mustard seeds
  • 1 whole, hot dried red chili
  • 1.25 teaspoons salt
  • 1/2 teaspoon sugar
  • 4 heaped tablespoons chopped fresh green coriander (opt)
  • 1 tablespoon lemon juice

Core the cabbage and cut in into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips.

Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the dried red chili.

Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute.

Add the salt, sugar, and green coriander. Stir and cook for another 4 minutes or until vegetables are just done and retain some of the their crispness. Add the lemon juice. Stir to mix.

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