Cabbage and Carrot Bahji

Recipe Ingredients

1 tablespoon	15ml	Coriander seed - crushed
1/2 teaspoon	2.5ml	Cumin seed
2		Chiles - dried; to 3
4 cups	948ml	Cabbage - shredded
1 cup	110g / 3.9oz	Carrots - diced
1/3 cup	20g / 0.7oz	Tomato - chopped
1/4 teaspoon	1.3ml	Turmeric
1		Green chile - chopped

Recipe Instructions

Pam or dry fry coriander, cumin seeds, and whole chilis, Stir for a min over medium heat, or until chilis darken. Add carrots, cabbage, tomatoes, then tumeric, green chilies,. Stir to mix thoroughly. Reduce heat, cover, and simmer 15-20 minutes. Vegies should be a little crunchy, but if you like mooshy, cook 'em a little longer.

Source:
Indian Lowfat Cooking,R.Razzaq (Mindy Mymudes)

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