Best Gujerati Style Cabbage With Carrots Sambhara Recipes
CABBAGE AND CARROT SAMBHARO RECIPE - GUJARATI VEGETABLE STIR FRY
Cabbage Cabbage and Carrot Sambharo Recipe is a traditional warm salad of sorts typically prepared in Gujarat. The unique thing about this salad is the vegetables are lightly stir fried but not cooked soft. They remain mildly crunchy, and are usually had along with papdi, dhokla, fafda and other popular Gujarati snacks. Sometimes it is also made with just carrots, or with the addition of raw papaya or capsicum. Serve Cabbage And Carrot Sambharo along with Palak Ragi & Oats Wheat Thepla Recipe or Beetroot & Sesame Thepla Recipe for a simple mean. If you like this recipe, you can also try other Dry Vegetable recipes such as Sweet Corn Poriyal Recipe Awadhi Style Karela Ka Dulma Recipe Dahi Suran Ki Sabzi Recipe
Provided by Anjana Chaturvedi
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 12
Steps:
- To begin making the Cabbage and Carrot Sambharo Recipe, heat oil in a heavy bottomed pan on medium heat. Add the mustard seeds and allow it to crackle.
- Once it crackles, add the asafoetida, green chilies, curry leaves and saute for a few seconds. At this stage add the turmeric powder and the chopped vegetables, salt and stir to combine all the ingredients well.
- Turn the heat to low, cover the pan and allow the vegetables to cook in its own steam for about 3 to 4 minutes, until just about cooked. You want the vegetables to remain little firm and crunchy and not too soft.
- Once done, turn off the heat and the Cabbage and Carrot Sambharo is ready to be served.
- Serve Cabbage And Carrot Sambharo along with Palak Ragi & Oats Wheat Thepla Recipe or Beetroot & Sesame Thepla Recipe for a simple mean.
GUJERATI-STYLE CABBAGE WITH CARROTS (SAMBHARA)
Make and share this Gujerati-Style Cabbage with Carrots (Sambhara) recipe from Food.com.
Provided by Liara
Categories Asian
Time 5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Ad the lemon juice.
- Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.)
Nutrition Facts : Calories 67.2, Fat 2.9, SaturatedFat 0.4, Sodium 521, Carbohydrate 10.1, Fiber 3.3, Sugar 5.3, Protein 1.7
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