Date:    Tue, 09 Nov 93 09:36:45 CST
From:    mindy.s.mymudes@uwrf.edu

adapted from Indian Lowfat Cooking
                              The key to a healthy and exotic
                                    Diet
                              Roshi Razzaq
                              Chartwell Books, Inc.
                              1993 Quintet Publishing
                              A division of Book Sales, Inc
                              110 Enterprise Ave.
                              Secaucus, NJ 07094


CABBAGE AND CARROT BAHJI
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

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.