Title: Gujerati-Style Cabbage with Carrots (Sambhara)
Categories: Indian Ethnic Side Spicy
Yield: 4 Servings
| 1/2 | lb | Cabbage |
| 1/2 | | Fresh hot green chili |
| 1 | pn | Asafetida |
| 1 | | Hot dried red chili |
| 1/3 | ts | Sugar |
| 2/3 | ts | Lemon juice |
| 1/2 | lb | Carrots |
| 2 2/3 | tb | Vegetable oil |
| 2/3 | tb | Whole black mustard seed |
| 13/16 | ts | Salt |
| 2 2/3 | tb | Chopped fresh coriander |
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 a medium-high flame. 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 chili. Stir
once. 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. Ad the lemon juice.
Stir to mix. (Remove the whole red chili before serving to those
unfamiliar with Indian foods.)