|Onions||2 , chopped|
|Mustard seeds||1 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Carrots||2 Large, sliced 1/2 inch thick|
|Celery stalks||2 , sliced 1/2 inch thick|
|Cabbage||1⁄2 Pound, cored and shredded (Approximately 1/2 Small Head)|
|Tomato juice||1 Cup (16 tbs)|
In a large skillet, heat oil to a medium-hot temperature and stir-fry onions with spices for a minute or two.
Add carrots, then celery and cabbage, tossing and stirring a few more minutes to cook the vegetables evenly with the spices.
Add tomato juice, basil, bay leaf and salt to taste.
Cover pan and steam for a few minutes until carrots are tender but firm.
Keep warm until serving time but do not overcook.