Sambharo - Gujarat

• Asafoetida (hing)

  1 g

• Cabbage

  shredded

  200 g

• Carrot

  julienned

  100 g

• Curry leaves

  10 pc

• Green chilli

  slit

  3 pc

• Lemon juice

  10 ml

• Mustard seeds

  4 g

• Oil

  15 ml

• Salt

  to taste

• Sugar

  5 g

• Turmeric powder

  2 g

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Method

1. 1Shred the cabbage and julienne the carrot.
2. 2Heat oil and splutter mustard seeds; add asafoetida, green chilli and curry leaves.
3. 3Add cabbage, carrot, turmeric and salt, and toss on high heat.
4. 4Stir-fry 4-5 minutes, keeping the vegetables crunchy.
5. 5Add sugar and turn off the heat; stir in lemon juice.
6. 6Serve warm as a side or with theplas.