This is a really great dish that I picked up from a Gujarati friend of mine. It’s also known as cabbage sambharo, a traditional Gujarati dish described as a warm salad.
I like my vegetable dishes to stay quite firm, and with many Indian and Pakistani dishes, the vegetables tend to be simmered for too long and much of the original texture and colour disappear. That’s probably why I enjoy all the vegetables in Chinese cooking, because they are always crisp and brightly coloured!
This is a an extremely easy dish to make. There’s a bit of elbow grease to get those vegetables ready, but once it’s in the wok, it’s done in minutes, so it all balances out!
Prep time: 15–20 min
Cooking time: 5 min
- 1 large carrot, peeled and julienned
- ½ small white cabbage, sliced very finely
- 1 small green chilli, julienned
- 1–2 tbsp olive oil
- 1 tsp brown mustard seeds
- ½ tsp ground turmeric
- 1–2 tbsp lemon juice
- salt, to taste
- In a wok, heat up the oil and add the mustard seeds – make sure the heat is not too high.
- When the mustard seeds start to sizzle, add the green chilli.
- On low heat, stir for 30 sec, then add the turmeric, carrot, cabbage, lemon juice and salt.
- Coat the vegetables with the oil mixture and stir-fry on medium heat for 2 min – everything must remain crisp and firm!
- Serve hot with either rice or naan – or on its own.
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