Gujarati Sambharo | Warm Cabbage Salad Recipe

Sambharo is a very simple and very common side dish, salad, accompaniment to many foods. We have it along-side vegetable curries, dhokla, jalebi/ghathia and other savoury snacks. I just love it! It's sweet 'n' sour, spicy & crisp and simply delicious!

In addition, it's vegan and very healthy so you don't have to feel guilty enjoying it!

It's a quick dish that takes only 15 minutes to prepare! So go ahead and enjoy!

Gujarati Sambharo | Warm Cabbage Salad Recipe Cooking Time: 15 mins (approx)

Serves 3-4 People

INGREDIENTS:

· 295g/10oz Finely Sliced White Cabbage (about ½ a small cabbage)

· 60g/2oz Grated Carrot

· 2 Green Chilies (or less depending on heat desired)

· 1 Tbspn Oil

· ¼ tspn Mustard Seeds

· 3-4 Curry Leaves

· ¼ tspn Salt

· ¼ tspn Freshly Ground Pepper

· A touch of Turmeric

· A Sprinkle of Fresh Lemon Juice

· Optional: Sliced Green Mango, Sliced Green Papaya, Sliced Green Pepper, Peanuts

METHOD:

Prepare all the vegetables by slicing the cabbage and chilies and grating the carrot.

Heat oil in a frying pan. Once the pan is hot, add the oil and let this heat up.

Add the mustard seeds and let them pop.

After they pop, add the sliced green chilies and curry leaves. Stir for about 10 seconds so the heat infuses in the oil. the tempering is what flavours the sambhaji.

Add the turmeric to this mix.

Then immediately add the cabbage and carrots and any of the optional ingredients if using. Stir.

Add the salt and pepper and stir-fry for 2-3 minutes.

The cabbage should only be cooked less than half way.

Tip: Do not cover the pan while cooking the sambhar or cooling it down, otherwise it will go soggy (the salt will make the cabbage release water to the dish).

After 2 minutes of cooking, add the sprinkle of lemon juice and taste the seasoning. Adjust as needed.

Once cooked for 2-3 minutes, turn off the heat and let the sambharo cool naturally.

As cabbage is naturally sweet, there is no need to add any sugar.

Enjoy as a warm side salad with curries or as an accompaniment to a side dish such as Dhokla.

Enjoy!