Instructions: Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chile into thin, long strips, discarding stems and seeds. Set these aside. Heat the oil in a wide, casserole type pot over medium-high heat. When hot, add asafetida. A second later, add the mustard seeds. As soon as mustard seeds begin to pop (this takes just a few seconds), add the dried chile. Stir once. The chile should turn dark red in seconds. Add cabbage, carrots and green chile. Reduce heat to medium and stir for half a minute. Add salt, sugar and cilantro. Stir and cook for another 5 minutes or until vegetables are just cooked and retain some of their crispness. Add lemon juice. Stir to mix. Remove and discard whole red chile.

Makes 4 to 6 servings.

NOTE: Asafetida and black mustard seeds are available at import groceries that sell Indian foods.

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