Cabbage Sambharo

If you think cabbage is not exciting then think again. This dish can be either a side or a main depending how you like it. Crispy and crunchy, but more importantly packed full of flavours. An extra bonus is that it’s one of the most simplest dishes you could make that packs a lot of flavour.

Cabbage Sambharo: Text

Ingredients

Cabbage finely chopped - 2 cups

Carrots - 1/2 cup (Grated)

Curry leaves - 5 to 6

Green Chilli - 2 to 3 finely chopped

Turmeric - 1/2 teaspoon

Mustard Seeds - 1 teaspoon

Sugar - 1/2 1 teaspoon

Salt - taste

Lemon Juice - 1 Tablespoon (approximately)

Oil - 1 1/2 Tablespoon

Hing a.k.a. Asafoetida - 1 Pinch (optional)

Method

1) Heat up the oil in a wok, (if you have not got a wok then any pot will be sufficient ), make sure it’s hot, add mustard seeds, wait for them to pop (will make a slight sound).

2) Add curry leaves, chilli and hing (if you have decided to use it). Stir fry it for roughly 2-3 minutes.

3) Add the rest of the ingredients in cabbage, carrots, turmeric, sugar, lemon juice and salt to taste.

4) Mix everything up and stir fry on a low heat.

5. Heat cooking for roughly 10 minutes.

P.S. Hing a.k.a. Asafoetida is a gum from a variety of giant fennel, it is very strong and pungent in smell. This particular spice adds a certain depth of flavour to a recipe similarly to how onions and garlic do to many dishes. The most common type you will see is a yellow powder. Only a small amount is required when cooking.