Cabbage Sambharo Recipes

CABBAGE SAMBHARO RECIPE | GUJARATI CABBAGE SALAD | WARM CABBAGE SALAD RECIPE | GUJARATI SAMBHARO

Steps:

• Heat oil in a pan over medium heat.
• Add mustard seeds once the oil is hot enough.
• When they splutter, add green chillies and fry for few seconds and the add cabbage, carrot and required salt. If you want to include sugar, add now.
• Sir well and sauté for about 3 to 4 minutes over low heat. The key point here is to keep the cabbage crunchy.
• Turn off the heat and squeeze in some lime juice according to your taste.
• Garnish with coriander and serve with papdi, gathiya, roti, Rotla, Bhakri or just enjoy it like a salad.

CABBAGE AND CARROT SAMBHARO RECIPE - GUJARATI VEGETABLE STIR FRY

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.

CABBAGE SAMBHARO

Steps:

• Heat the oil in a pan on medium heat.
• Once hot add mustard seeds and let them pop.
• Then add curry leaves and green chilies, sauté for a minute.
• Add cabbage and salt; mix well and cook for only 2 minutes. Cabbage should stay crunchy means it should be cooked only 30-40 percent.
• Turn off the stove,
• squeeze few drop of lemon on it, mix and serve warm.

GUJERATI-STYLE CABBAGE WITH CARROTS (SAMBHARA)

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.)