Indian Cabbage And Carrots

Directions

1. 1
   Heat oil in a wok or deep, wide skillet over a medium-high flame.
2. 2
   When hot, put in mustard seeds.
3. 3
   As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
4. 4
   Stir once.
5. 5
   Within seconds the chili will turn dark red.
6. 6
   Put cabbage, carrots, and hot pepper in the pan.
7. 7
   Turn the heat down to medium and stir the vegetables for about 30 seconds.
8. 8
   Add salt, sugar and cilantro.
9. 9
   Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
10. 10
    Stir in lemon juice.
11. 11
    Remove red chili and serve.
12. 12
    Note: You may want to have a lid handy for when the mustard seeds begin to pop.
13. 13
    They're hot little projectiles before they're mixed with the veggies.