Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Asafoetida | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 lb cabbage
- 1/2 fresh hot green chili
- A pinch of asafoetida
- 1 hot dried red chili
- 1/2 tsp sugar
- 3/4 tsp lemon juice
- 1/2 lb carrots
- 3 tbsp vegetable oil
- 1 tsp whole black mustard seeds
- Salt to taste
- 3 tbsp chopped fresh coriander
- =
Directions
Core the cabbage and cut it 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 asafoetida.
A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, 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 5 minutes or until the vegetables are just done and retain some of their crispness.
Sprinkle lemon juice and serve.