Carrot And Cabbage Sabji
|Grated carrot||1⁄2 Cup (8 tbs)|
|Finely shredded cabbage||1⁄2 Cup (8 tbs)|
|Ginger piece||1 Small, finely grated|
|Green chilies||2 , finely chopped|
|Cumin/Mustard seeds||1⁄2 Teaspoon|
|Curds||3⁄4 Cup (12 tbs)|
|Coriander leaves||1 Tablespoon (For Garnish)|
Wash and drain cabbage and carrot thoroughly.
Heat oil in a pan and fry cumin seeds.
When they stop popping, add asafoetida, neem leaves, ginger and chillies.
After a minute add shredded vegetables and salt.
Cover and cook for 10 to 15 minutes.
Beat curds and add to the cooked vegetables.
Simmer for a minute.
Warm up on low fire.