Updated: Feb 10
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
Clean and wash the tamarind, put it in a pan with water, bring it to a boil then simmer for 5 minutes.
Cool it slightly and mash with a potato masher; then strain the mixture, keeping it thick.
Keep the following spices ready in a spoon: cumin seeds, asafoetida, ¼ tsp of turmeric powder, chilli powder and coriander-cumin powder.
In a big saucepan heat oil on a high flame, add the mustard seeds and green chillies, sauté for 30 seconds.
Then add the spoon of the cumin seeds and spices you have kept ready. Mix well then add the shredded cabbage and carrots keeping the flame high.
Now add the tamarind sauce, jaggery, rest of turmeric powder, chilli powder, coriander-cumin powder and salt.
Mix well and keep on stirring continuously for 10 minutes, your sambharo is ready.
NB: I use an aluminium saucepan so the water can burn quickly as the cabbage release water.