Sambharo

 

 

Sambharo

As I mentioned in my recent post “the Athana ni Sahani” sambharo is almost an essential condiment in our household.

Now you can make sambharo with cabbage, carrots, peppers, chillies, potato, gunda, karamda, amla etc but the most popular one in our Jikoni is the cobi/gajar/marcha no sambharo (cabbage/carrot/green chillies).

This stir fried version with a touch of salt and turmeric brilliantly accompanies rotli or paratha (especially if the rotli is cold (ie: prepared a few hours earlier). If you put less of the green chillies then kids can also enjoy this mild tasting sambharo with their meals.

 

 

 

 

3 cups cabbage finely chopped

1 cup carrots grated

4 to 5  green chilies ( cut lengthwise) Make 4 pieces

1 Table spoon oil

1/2 tea spoon mustard seeds

3/4 tea spoon turmeric powder

1 1/4 tea spoon salt

1/2 tea spoon lemon juice

 

Heat the oli in a pan, add mustard seeds .Once it starts to crackle add chilies mix well , sprinkle turmeric powder add carrots and chopped cabbage  add salt and stir well . Cook for 2 to 3 minutes add lemon juice and turn the heat off.  Serve at room temperature.