Ingredients
- 2 teaspoons oil (vegetable oil)
- 1 tablespoon black mustard seeds
- 1 green serrano chile (stemmed and halved lengthwise)
- 2 to 3 curry leaves
- 1/2 pound cabbage (1/4 green cabbage, cored and sliced)
- 2 carrots (peeled, trimmed and julienned)
- 1/2 teaspoon ground coriander
- Salt
How to Make
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Step 1: In a large skillet heat the oil over medium high heat. Add mustard seeds and cook until they begin to pop and then add the chiles and curry leaves and cook for another few seconds.
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Step 2: Stir in cabbage and carrots and cook stirring frequently for 2 more minutes.
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Step 3: Stir in coriander and salt to taste and cook stirring for another minute.
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Step 4: Serve hot or at room temperature.
We hope you enjoy this recipe!
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