Cabbage and Carrot Bahji
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 24.4
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 45.4 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 2.0 g
- Protein: 1.1 g
View full nutritional breakdown of Cabbage and Carrot Bahji calories by ingredient
Introduction
Inspired by International Vegetarian Union: http://www.ivu.org/recipes/indian-veg/cabbage-and-carrot.html
Inspired by International Vegetarian Union: http://www.ivu.org/recipes/indian-veg/cabb
age-and-carrot.html
Number of Servings: 7
Ingredients
-
1 tbsp coriander seeds, crushed
1/2 tsp cumin seeds
2-3 dried chilis
4 cups shredded cabbage
1 cup diced carrots
1/3 cup chopped tomato
1/4 tsp tumeric
1 green chili, chopped
Directions
Pam or dry fry coriander, cumin seeds, and whole chili.
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.
Serving Size: makes approx 8 1/2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user EMMIEGIRL757.
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.
Serving Size: makes approx 8 1/2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user EMMIEGIRL757.