Cabbage and Carrot Sambharo Recipe - Gujarati Vegetable Stir Fry

Cabbage and Carrot Sambharo Recipe is a Gujarati dish of shredded cabbage and carrots stir fried and topped with a curry leaf tadka. Eat along with your everyday meals or just as a side along with theplas.

Anjana Chaturvedi
Cabbage and Carrot Sambharo Recipe - Gujarati Vegetable Stir Fry
906 ratings.

Cabbage Cabbage and Carrot Sambharo Recipe is a traditional warm salad of sorts typically prepared in Gujarat. The unique thing about this salad is the vegetables are lightly stir fried but not cooked soft. They remain mildly crunchy, and are usually had along with papdi, dhokla, fafda and other popular Gujarati snacks. Sometimes it is also made with just carrots, or with the addition of raw papaya or capsicum.

Serve Cabbage And Carrot Sambharo along with Palak Ragi & Oats Wheat Thepla Recipe or Beetroot & Sesame Thepla Recipe for a simple mean. 

If you like this recipe, you can also try other Dry Vegetable recipes such as

  1. Sweet Corn Poriyal Recipe
  2. Awadhi Style Karela Ka Dulma Recipe
  3. Dahi Suran Ki Sabzi Recipe

Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 3 Carrots (Gajjar) , grated
  • 3 cups Cabbage (Patta Gobi/ Muttaikose) , shredded
  • 1 Green Bell Pepper (Capsicum) , thinly sliced
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Sugar
  • 1 teaspoon Lemon juice
  • Salt , to taste
  • Ingredients for Seasoning
  • 1 teaspoon Cooking oil
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida (hing)
  • 1 sprig Curry leaves
  • 3 Green Chillies , slit lengthwise

How to make Cabbage and Carrot Sambharo Recipe - Gujarati Vegetable Stir Fry

  1. 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. 

  2. 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. 

  3. 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.

  4. Once done, turn off the heat and the Cabbage and Carrot Sambharo is ready to be served.

  5. Serve Cabbage And Carrot Sambharo along with Palak Ragi & Oats Wheat Thepla Recipe or Beetroot & Sesame Thepla Recipe for a simple mean. 

Anjana Chaturvedi

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Last Modified On Wednesday, 03 October 2018 12:51
     
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