Gujerati-Style Cabbage with Carrots (Sambhara)

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Ready In:
5mins
Ingredients:
11
Serves:
4
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ingredients

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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.)

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RECIPE SUBMITTED BY

I live in Malaysia now. But have spent 13 years in the US. Back then I hated to cook, but i missed Malaysian food so much I forced myself to learn. Now that I live in Malaysia again, I miss all the food I had in the States and had to start cooking again. And I found I am actually enjoying it. Must be age. One day I might be brave enough to post my own recipe, right now I am having way too much fun trying out all the recipes from Zaar!!
 
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