¼ medium cabage, finely shredded
2 medium carrots, peeled and grated
2 green chilies, sliced OR 1/2 sweet pepper, sliced
2 tsp (10 mL) oil
½ tsp (2 mL) mustard seeds
6 curry leaves
½ tsp (2 mL) sea salt OR salt to taste
1 tsp (5 mL) fresh lemon juice
1 tsp (5 mL) raw cane sugar
¼ tsp (1 mL) turmeric powder
In a wok or pan, heat oil on medium heat. Add mustard seeds and fry until they pop. be sure to cover the pan while mustard seeds are popping. Add curry leaves. Add cabbage, carrots, peppers, salt, turmeric, sugar and lemon juice. Mix well and stirfry for a few minutes until vegetables are slightly cooked. Be sure to not overcook, they should still be slightly crunchy. Serve as a side dish. Serves 4.