Gujerati-style Cabbage With Carrots (sambhara) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Cabbage,
1/2 each: Fresh hot green chili,
1 pinch: Asafetida,
1 each: Hot dried red chili,
1/3 t: Sugar,
2/3 t: Lemon juice,
1/2 lbs: Carrots,
2 2/3 T: Vegetable oil,
2/3 T: Whole black mustard seed,
3/4 t: Salt,
2 2/3 T: Chopped fresh coriander,
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp