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cabbage-carrot-bahji recipe

Date:    Tue, 09 Nov 93 09:36:45 CST
 From:    mindy.s.mymudes@uwrf.edu
 adapted from Indian Lowfat Cooking
                               The key to a healthy and exotic
                               Roshi Razzaq
                               Chartwell Books, Inc.
                               1993 Quintet Publishing
                               A division of Book Sales, Inc
                               110 Enterprise Ave.
                               Secaucus, NJ 07094
 1 tbsp coriander seeds, crushed
 1/2 tsp cumin seeds
 2-3 dried chilis
 4 cups shredded cabbage
 1 cup diced carrots
 1/3 cup chopped tomato
 1/4 tsp tumeric
 1 green chili, chopped
 Pam or dry fry coriander, cumin seeds, and whole chilis, Stir for a min 
 over medium heat, or until chilis darken. Add carrots, cabbage, tomatoes,
 then tumeric, green chilies,. Stir to mix thoroughly. Reduce heat, cover,
 and simmer 15-20 minutes. Vegies should be a little crunchy, but if you like
 mooshy, cook 'em a little longer.
 kwvegan vegan