Preparation: 10 Minutes: Cooking time: 15 Minutes: Serves 4
Ingredients: ½ White Cabbage Very Finely Shredded 2 Big Carrots Shredded on the big side 4 Thin Green Chillies spit in half and half 3 tbsp Tamarind Sauce 1¼ tbsp Jaggery (Gōr) 2½ tbsp Oil ½ tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Asafoetida (Hing) ¾ tsp Turmeric powder ½ tsp Red Chilli powder ¾ tsp Coriander-Cumin Powder (Dhana Jeera) Salt to taste
Method:
Wash the dry tamarind block, put it in a pan with water, bring it to a boil, and cook on low flame for 10 minutes.
Cool it slightly and mash it with a potato masher. Then strain the mixture using a strainer, keeping it thick.
Keep these spices ready in a spoon: cumin seeds, asafoetida, ¼ tsp turmeric powder, chilli powder, and coriander-cumin powder.
Heat the oil in a large saucepan on a high flame. Add the mustard seeds and green chillies and sauté for 30 seconds.
Then add the spoonful of cumin seeds and spices, mix well, and add the shredded cabbage and carrots, keeping the flame high.
Add the tamarind sauce, jaggery, turmeric, chilli powder, coriander-cumin powder, and salt.
Mix well and keep on stirring continuously for 6-8 minutes until your sambharo is 85% cooked. (Don't cook it)
Enjoy warm or cold with papdi gathiya and chai!
NB:
Use 1½ tbsp of dry tamarind block with ½ cup of water for tamarind sauce.
I use an aluminium saucepan so the water can burn quickly as the cabbage releases lots of water.
WOW