cabbage with carrots (Sambhara)
Core the cabbage and cut it into fine, long shreds.
- 1/2 lb cabbage
- 1/2 lb carrots
- 1/2 Fresh hot green chili
- 2 2/3 tb vegetable oil
- 1 pn Asafetida
- 2/3 tb whole black mustard seed
- 1 Hot dried red chili
- 1/3-1/6 ts salt
- 1/3 ts sugar
- 2 2/3 tb chopped fresh coriander
- 2/3 ts lemon juice
Peel the carrots and grate them coarsely.
Cut the green chili into thin, long strips.
Heat the oil in a wide, casserole-type pot over a medium-high
When hot, put in the asafetida.
A second later, put in the mustard seeds.
As soon as the mustard seeds begin to pop, put in the dried red
The chili should turn dark red in seconds.
Now put in the cabbage, carrots and green chili.
Turn the heat down to medium and stir the vegetables around for
half a minute.
Add the salt, sugar and green coriander.
Stir and cook for another 5 minutes or until the vegetables are
just done and retain some of their crispness.
Add the lemon juice.
Stir to mix
(Remove the whole red chili before serving to those unfamiliar
with Indian foods.)