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Indian - Cabbage w/Carrots, (Sambhara)




Source of Recipe


from patat, a rdj newsletter reader


List of Ingredients




Indian - Cabbage w/Carrots, (Sambhara)

1/2 lb. cabbage
1 dried red chili
1/2 lb. carrots
1/2 tsp. salt
1/2 fresh hot green chili
1 tsp. sugar
2-1/2 Tbsp. vegetable oil
2-1/2 Tbsp. chopped fresh coriander leaves (cliantro)
2 cloves minced garlic (or more to taste)
1 tsp. lemon juice
1 Tbsp. whole black mustard seed

Core the cabbage and cut it into fine, long shreds. 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 medium-high.
When hot, put in the minced garlic. A second later, put in the mustard
seeds. As soon as the mustard seeds begin to pop, put in the dried red
chili. Stir once. The chili should turn dark red in seconds. Now put in
the cabbage, carrots and green chili. Turn heat down to medium and sauté
the vegetables for half a minute. Add the salt, sugar and cilantro. Stir
and cook for another 5 minutes or until the vegetables are just done
and retain some of their crispness. Add lemon juice. Stir to mix
(remove the whole red chili before serving for those
unfamiliar with Indian foods).
Makes 4 servings.

Recipe