Indian Gujerati-Style Cabbage With Carrots (Sambhara)

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Indian Gujerati-Style Cabbage With Carrots (Sambhara)

 

1/2 pound cabbage

1/2 pound carrots

2 green chile

3 tablespoons vegetable oil

1 tablespoon whole black mustard seed

1 dried red chile

1/2 teaspoon salt

1 teaspoon sugar

3 tablespoons chopped fresh coriander

1 teaspoon lemon juice

 

Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate

them coarsely. Cut the green chile into thin, long strips. Heat the oil in a

wide, casserole-type pot over a medium-high flame. When hot, put in the mustard

seeds. As soon as the mustard seeds begin to pop, put in the dried red chile.

Stir once. The chile should turn dark red in seconds.

Now put in the cabbage, carrots and green chile. Turn the heat down to medium

and stir the vegetables around for half a minute. Add the salt, sugar and green

coriander. Stir and cook for another 5 minutes or until the vegetables are just

done and retain some of their crispness. Ad the lemon juice. Stir to mix.

(Remove the whole red chile before serving to those unfamiliar with Indian

foods.)