Sambharo – Stir fry Carrots, Cabbage, Bramley apples and chillies
I bet my cotton socks that you’ll never eat plain salad after trying this dish!!I was once told by a Gujarati chef that sambharo is served as a side dish in a lot of Indian thalis. The sambharo has to be hot and spicy with a hint of sweet and sour. I was told that it’s got to be the dish everyone remembers and talks about!! “Sambharo in Gujarati means to remember”. Once you have eaten a properly made sambharo – you will always remember it. Gathia and sambharo are a favourite combination in Gujarat and in my home too. In fact, I can eat left over sambharo for days.The basic ingredients of any sambharo are hot green chilies added to carrots and white cabbage. During the mango season, a lot of people like to add thin slices raw mangoes to the sambharo. You can also add small slices of raw papaya to give it an exotic taste and look . My favourite is to make a sambharo with as many of the ingredients as possible. This week , I didn’t have have any raw mangoes or papayas so I substituted the raw mangoes for Bramley apples.