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.
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.
If you like this recipe, you can also try other Dry Vegetable recipes such as
- 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
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.
Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda