Gujarati Cabbage Sambharo

Ingredients

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Carrots

  Raw

  ½ cup chopped or 64g

• Garlic

  Raw

  1 cloves, minced or 3g

• Green peppers

  Hot chili, raw

  200g

• Mustard seed

  Spices, ground

  ¼ tsp or 0.5g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  1 dash or 0.4g

• Lemons

  Raw, without peel

  100g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Curry powder

  Spices

  1 tbsp or 6g

• Olive oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Dehydrating the Cabbage
2. Add 1/2 tsp. salt to the cabbage and mix it all well and leave aside for 10-15 minutes. (This helps release the moisture in the cabbage and cooks faster)
3. Take a hand full of cabbage between the palms of your hand and squeeze out all of the water in a separate bowl. Continue with the rest of the cabbage and discard the water remains. Keep aside
4. Preparing the salad
5. Heat oil in a wok on medium heat. Once Oil is hot add in the mustard seeds and them pop then add in a pinch of asafitida.
6. Then add in curry leaves, garlic and green chili and saute for 30 seconds.
7. Add in all of the vegetables, turmeric powder (haldi), sugar, salt to taste, lemon/lime juice and give it a good mix. Let it cook for 5-8 minutes (vegetables should be 30-40% cooked only) all vegetables should maintain crunchy texture.
8. Add in salt to taste and freshly chopped coriander (cilantro) and mix. Remove from heat. Do a taste test and adjust salt, lemon and spiciness to your liking.
9. Remove into serving plate. Serve it warm or cold.
10. (source: http://myfoodforthesoul.com/gujarati-cabbage-sambharo/)