Date: Tue, 09 Nov 93 09:36:45 CST
adapted from Indian Lowfat Cooking
The key to a healthy and exotic
Chartwell Books, Inc.
1993 Quintet Publishing
A division of Book Sales, Inc
110 Enterprise Ave.
Secaucus, NJ 07094
CABBAGE AND CARROT BAHJI
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.