Gujarati Kobi Marcha No Sambharo Recipe - Cabbage & Bell Pepper Stir Fry
Gujarati Kobi Marcha No Sambharo Recipe is a simple stir fry recipe that is made with cabbage and bell peppers. A healthy sabzi that can be served as a weekday lunch or even packed in a lunch box.
Gujarati Kobi Marcha No Sambharo Recipe is a Cabbage & Bell Pepper Stir Fry recipe.
Gujarati cuisine is one of the very few cuisines in India known for its simple yet clean flavours. The dishes are not overpowered by the use of various spices. Kobi Marcha No Sambharo Recipe is one such dish, which can be prepared in no time for your kids lunch box. Sambharo means stir fry in Gujarati. The recipe is simple, healthy and light on the tummy. Full of fiber you can even pack this as a office snack and eat it anytime of the day
Here are a few more stir fry recipes you can also try for packing lunch boxes
- 2 cups Cabbage (Patta Gobi/ Muttaikose) , thinly shredded
- 1 Onion , thinly sliced
- 1 Green Bell Pepper (Capsicum) , cut into thin strips
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Cooking oil
- 1 teaspoon Lemon juice
- Salt , to taste
How to make Gujarati Kobi Marcha No Sambharo Recipe - Cabbage & Bell Pepper Stir Fry
To begin making Gujarati Kobi Marcha No Sambharo Recipe, heat oil in a pan on medium flame.
Once the oil is hot, add the fenugreek and mustard seeds and let it splutter.
After the mustard seeds have spluttered add the sliced onions and saute until it turns translucent.
Add the shredded cabbage, turmeric powder and saute a little until the cabbages are half cooked.
Once done add the capsicum and saute until the vegetables are cooked yet retaining their crunch .
Add salt, turmeric powder, mix well and check for taste. Saute for half a minute till the haldi is uniformly mixed in the Gujarati Kobi Marcha No Sambharo.
Switch off the heat, add lemon juice and give Gujarati Kobi Marcha No Sambharo a quick stir.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.