Sambharo
Veg
Vegan
A quick, barely-cooked stir-fry of shredded cabbage (or carrot, raw papaya, or seasonal vegetables) tossed in a sizzling tempering of mustard seeds, curry leaves, green chilli, turmeric, and a touch of lemon — served as a fresh, crunchy relish alongside the main Kathiyawadi meal. It is less a salad and more a rapid wilt: the vegetables retain most of their crunch while absorbing the mustard-curry leaf flavour.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Maharashtrian
Surati
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 10 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | cabbage, thinly sliced |
| 1 cup | carrot, grated |
| 1 tablespoon | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | green chili, finely chopped |
| 1 tablespoon | lemon juice |
| 1 tablespoon | sugar |
| — | salt to taste |
| 2 tablespoons | fresh coriander, chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds and a pinch of asafoetida.
- 4 Add the chopped green chili and sauté for a few seconds.
- 5 Add turmeric powder and mix well.
- 6 Add the sliced cabbage and grated carrot to the pan.
- 7 Stir-fry the vegetables for about 5-7 minutes until they are slightly tender but still crunchy.
- 8 Add salt, sugar, and lemon juice, and mix well.
- 9 Cook for another 2 minutes, allowing the flavors to blend.
- 10 Garnish with chopped fresh coriander before serving.
Tips
For a spicier sambharo, increase the amount of green chili or add a pinch of red chili powder.