This is a very simple and flavour full dish from Gujrati cusine made using minimal ingredients.
Goes well with phulka or roti.
The tanginess of lemon juice and crunchyness of the semi cooked vegetables makes this dish a star.
3 cups Cabbage,thinly sliced.
1 Capsicum, thinly sliced.
1 tspn Oil.
1 tspn Mustard Seeds.
1 tsp Cumin Seeds.
2 Green Chillies slit into half.
a pinch of Asafoetida.
1/4 tspn Turmeric Powder.
1 tspn Lemon Juice.
1 tsp Sugar.
Salt to taste.
Wash and pat dry cabbage,capsicum and green chillies.
Thinly slice and keep aside.
In a pan heat oil, add mustard seeds and cumin seeds,once they splutters, add asafoetida, turmeric powder and green chillies to it.
Saute for a minute in low flame. Next add the capsicum and cabbage,add salt,mix well.
Cover with lid and cook for 2 minutes,add sugar mix well.
Turn off the flame,squeeze lemon juice on top and mix well.
Remove in a serving bowl and serve hot with roti or phulka.
Tip: Don’t overcook this vegetable,leave it little crunchy and crispy.