Savoy sambharo

A popular warm Gujarati salad made with cabbage, and served with savoury chickpea gathiya and super-sweet jalebi. SERVES 4

INGREDIENTS

◼ 1 tsp of sunflower oil

◼ ¼ tsp mustard seeds

◼ 3 or 4 curry leaves (optional)

◼ 3 or 4 green chillies, slit open

lengthways

◼ 1 carrot, peeled and grated

◼ ¼ tsp turmeric powder

◼ Half a head of cabbage, washed

and shredded

◼ Pinch of asafoetida

◼ 1 tsp mango powder (alternatively,

use 2 tbsp lemon juice)

◼ Salt to taste

METHOD

1 Over a medium heat, warm oil in a pan, then add mustard seeds.

2 As mustard seeds pop, add curry leaves and chillies. Toss constantly as the chillies blister.

3 Add carrot, turmeric and salt, and mix well.

4 Add the shredded cabbage, asafoetida and mango powder, and stir until evenly coated with the spices and mixed with the carrot.

5 Cover with a lid and cook on a low heat for 10 mins, stirring occasionally to prevent it from sticking.

6 Serve hot or cold.