Stir-fried Cabbage and Carrots

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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3 Tbsp. vegetable oil
1-1/2 tsp. chana dal (like yellow split peas)
1-1/2 tsp. urad dal (lentils)
1 tsp. brown mustard seeds
20 fresh curry leaves (optional)
2–4 fresh finger hot green chiles, slivered
1/2 pound green cabbage, shredded
2 medium carrots, finely julienned
3/4 tsp. salt
1/4 cup grated fresh coconut (or 1 oz. unsweetened dried coconut, reconstituted in warm water for 1 hour, and then thoroughly drained)


Heat the vegetable oil in a pan over medium heat. Add the chana dal(yellow split peas), urad dal(lentils) and the brown mustard seeds. Stir until the seeds pop and the dals begin to turn red, a few seconds.

Stir in the fresh curry leaves (optional). Add the green finger hot chiles and stir in the green cabbage, and carrots. Add salt and stir. Cover and reduce the heat. Cook until the cabbage is tender. Add the coconut and stir for 1 minute longer.

Recipe from Saveur Magazine, January 1995.