Serve as part of a Gujarati Thali. Sambharo is a Gujarati dish that serves as an accompaniment to various meals. It typically consists of finely shredded or julienned vegetables, such as cabbage, carrots, and bell peppers, which are quickly stir-fried with mustard seeds, green chilies, curry leaves. The quick cooking process helps retain the vegetables’ crunchiness, providing a delightful texture to the dish. Sambharo is known for its vibrant and tangy taste, making it a refreshing side dish that complements the main course. There are many different types of sambharo that can be served such as carrot sambharo and papaya sambharo (made with raw papaya). Papaya sambharo is usually enjoyed with fafda and other gujarati snacks. This version with cabbage is also called kobij no sambharo or Indian warm cabbage salad.
Why you will like this recipe
Easy and quick recipe Made with basic ingredients that are inexpensive Vegan, gluten-free and nutritious
Cabbage Sambharo Ingredients
Cabbage (kobi) – you need white cabbage for this recipe.
Carrots
Green chilies (marcha) – adjust based on the heat level of the chillies
Green peppers
Mustard seeds (rai)
Turmeric powder (haldi) and asafoetida (hing)
Curry leaves
Oil
Sugar – typical to gujarati cooking, a bit of sugar adds adds sweet to balance the tartness of the lemon juice
Lemon juice
Salt to taste
Optional
Carrots – cut into strips.
Fenugreek Seeds (Methi Dana)
How to make Kobi no Sambharo
Heat oil in a pan or kadai and once hot, add the mustard seeds, (fenugreek seeds if using) hing and curry leaves. As the mustard seeds splutter and pop, tip in the cabbage, green bell pepper and slit green chillies. If using carrots add before adding any vegetables and cook 2 minutes. Switch to a high heat and quickly mix all the ingredients together. Add turmeric and salt. Tip in sugar (if using) and lemon juice. Mix well. Optionally garnish with chopped coriander.
Pro Tips
Do nut cut the cabbage too thin. Drain extra moisture from the vegetables before using it. Cook on high heat to retain crunch Do not cook cover with lid else the cabbage becomes soggy. If you’re using grated carrots, add along with other vegetables.
Serving Suggestion
Sambharo is a side for many gujarati dinner recipes such as Mag nu Saak, Gujarati Chana Dal and Dal Makhni. Make it a complete meal with aloo shimla mirch ki sabji, roti, rice and gujarati dal. Other sides such as garlic chutney (gujarati lasan ni chutney) go great. Top it on a protein bowl. My dad enjoys with a dollop of yogurt.
Storage
Store leftover sambharo in an airtight container and keep in the fridge for 3-4 days. Reheat in the microwave or in a pan before serving.
Other Cabbage Recipes
Kobi Bateta Nu Saak Cabbage Curry As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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