Cabbage and Carrot Bahji
1 tablespoon coriander seeds, crushed
1/2 teaspoon cumin seeds
2-3 dried chilis
4 cups cabbage, shredded
1 cup carrots, diced
1/3 cup tomato, chopped
1/4 teaspoon turmeric
1 green chili, chopped
1. Dry fry (or use nonstick spray) coriander, cumin seeds, and whole chilis, Stir for a minute over medium heat, or until chilis darken.
2. Add carrots, cabbage, tomatoes, then turmeric and green chilies.
3. Stir to mix thoroughly. Reduce heat, cover, and simmer 15-20 minutes. Veggies should be a little crunchy, but if you like mooshy, cook them a little longer.
This recipe was adapted from Indian Lowfat Cooking: The key to a healthy and exotic Diet by Roshi Razzaq.'