( PARTY DISH )

Ingredients:

• Cabbage – 350 grams (shredded)
• Carrot – 125 grams (julienne cut)
• Oil – 2 tablespoons
• Mustard Seeds – ½ teaspoon
• Cumin Seeds – ½ teaspoon
• Asafoetida – 2 pinches
• Curry Leaves – 8 to 10 leaves
• Green Chilies – 2 to 3 (chopped)
• Turmeric Powder – ¼ teaspoon
• Salt – ½ teaspoon
• Lemon Juice – 1 tablespoon
• Sugar – ½ teaspoon
• Green Coriander – 1 to 2 tablespoons (finely chopped)

Method:

1. Heat Oil and Temper Spices:
   • Heat 2 tablespoons of oil in a wok over medium-low heat.
   • Add mustard seeds. Once the mustard seeds start to splatter, add cumin seeds, asafoetida, curry leaves, chopped green chilies, and turmeric powder. Toss everything together.
2. Cook Cabbage and Carrot:
   • Add the shredded cabbage and julienne-cut carrots to the wok. Mix everything well.
   • Cover and cook on medium to low heat for a couple of minutes, allowing the vegetables to soften slightly.
3. Add Seasoning:
   • Open the lid, stir the vegetables, and add salt, lemon juice, and sugar. Mix everything together.
   • Cover again and simmer for a couple more minutes to let the flavors combine.
4. Garnish and Serve:
   • Garnish with finely chopped fresh coriander.
   • Serve hot as a side dish with your meal.