Our version of Cabbage & Carrot Usli is like one of those Rachel Ray’s 30-minute meals except in Indian ishtyle. If you don’t want to spend the time cutting cabbage or grating carrot, we have a simple solution for you: buy a bag of coleslaw mix from the grocery store.

Ingredients

1 bag of coleslaw mix
1 tbsp mustard seeds
1 sprig of curry leaves
2 Thai Hot Chillies or a couple of Serrano peppers or according to taste
1/2 tsp of turmeric
A pinch of asafoetida (heeng)
1 tbsp diced ginger
1/2 cup diced onions
Salt according to taste
3 tsp of oil

For garnish

Grated coconut (optional)
1/4 cup coriander leaves

Method

Heat the oil in a saucepan. Add the mustard seeds. As the mustard seeds start popping, add the curry leaves, chilli peppers and onions, and saute until the onions become translucent. Add turmeric, ginger and asafoetida followed by the coleslaw mix. Saute until the vegetables become soft.

Garnish with grated coconut and coriander leaves. Serve with chapatis or rice.