3 stars (on a 5 star scale)
An unexciting, though quickly cooked, dish of carrots and cabbage. It might work as a side dish for something, but wouldn't be a great one. The vegetables, when fresh off the stove, were oily in texture, despite me using less oil than the recipe recommended. (I used only enough to cover the bottom of the pan, not the whole four tablespoons.) The leftovers happily weren't oily but they still weren't particularly appealing. I didn't taste much lemon or cilantro. Worried that my lack of tasting these flavors was what was marring the dish, I added more lemon to one plate. It definitely made the lemon more prominent but didn't help the dish at all.
Some notes on the ingredients:
- Because I don't have a grater, I peeled the carrots, then chopped the peels.
- The recipe suggests using half or one green chili. I used one whole serrano but removed most of the seeds first.
- For the dried red chili, I used an arbol because that's what I had at hand.
- I skipped the optional asafetida because I didn't have any.