Gujerati-style cabbage with carrots (Sambhara)

[Guest guest]

Gujerati-style cabbage with carrots (Sambhara)

 

1/2 lb. cabbage

1/2 lb. carrots

1/2 fresh hot green chili

2 2/3 tbsps. vegetable oil

1 pinch asafetida

2/3 tbsp. whole black mustard seed

1 hot dried red chili

1/3 to 1/6 tsp. salt

1/3 tsp. sugar

2 2/3 tbsps. chopped fresh coriander

2/3 tsp. lemon juice

 

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

Peel the carrots and grate them coarsely. Cut the green

chili into thin, long strips.

Heat the oil in a wide, casserole-type pot over a

medium-high flame. When hot, put in the asafetida.A second later, put in the

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

chili. Stir once.

The chili should turn dark red in seconds. Now put in the

cabbage, carrots and green chili. 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. Add the lemon juice.Stir to mix. (Remove the whole red chili before

serving to those unfamiliar with Indian foods.)

Makes 4 servings.

 

 

[Guest guest]

Oops, shoulda read this before I sent in that request regarding

cabbage casserole...

Will try this too, although don't know what asafetida is. Nevertheless!

 

Kate

 

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