Original Cabbage Salad

Category: Vegetable and fruit dishes

Kitchen: indian

Ingredients
Fresh cabbage	400g.
Salt	1.5h l.
Mustard seeds	2h l.
Asafoetida	1 \ 4h. l.
Sugar	2st. l.
Vegetable oil	6st. l.
Lemon juice	2st. l.

Cooking method

Finely chop the cabbage, shake it with your hands to extract juice.
Heat oil in a saucepan over the lowest heat. Add salt, asafoetida, mustard, lemon juice.
Cook, stirring occasionally, until sugar dissolves.
Pour the mixture over the cabbage, mix.
Very tasty and unusual !!! The only thing is that I overheated the mixture, and my sugar was carmelized. Although I liked it so much !!!: nyam:

The dish is designed for

2 servings

Note

Asafetida, or Ferula stinking

In its finished form, the spice asafoetida is a granular mass of indefinite shape. Grains ("tonsils") of different sizes are bound together by a yellow-brown sticky mass. Grains inside are milky white with pink veins. At the site of the incision, from the action of air, they become purple-red, and then red-brown.

At room temperature, asafoetida is soft as wax. Elasticity increases at higher temperatures. In the cold, on the contrary, the spice becomes brittle and easily crushed into powder. A pungent mixture of garlic and onion scent with a more pronounced garlic component forms the basis of the spice scent. One of the most remarkable characteristics of asafoetida is the volatility of its smell and the pungent taste. The taste is felt in the mouth for several hours and is not removed even by rinsing the mouth. And the smell permeates the room in a few minutes so that it does not disappear during the day.

Consuming asafoetida helps prevent flatulence (flatulence) and makes food easier to digest. (From Wikipedia)

Recipe from the book "Vedic Cooking for Modern Housewives"