Cabbage Saute with Mustard and Asafoetida (Sambharo)

Ingredients

• 1/2 cabbage (cut into 1/4 inch slices)
• 1 carrot (cut into thin sticks)
• 1 serrano or jalapeno chili (seeds and veins removed if you don’t like it spicy)
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp asafoetida
• 15 to 20 curry leaves (optional, substitute for cilantro if you can’t find curry leaves)
• 1/4 tsp turmeric
• 2 tsp salt
• 2 tbsp lemon juice (freshly squeezed)

Instructions

1. Heat oil in a wide saute pan.
2. When the oil begins to shimmer, add mustard seeds, asafoetida, green chili, and curry leaves (don’t add now if using cilantro, add at the end).
3. Toss in the cabbage, carrot, turmeric, and salt. Mix well.
4. Cover and cook for 8 to 10 minutes until the cabbage has softened but still has a crunch.
5. Cook uncovered until the liquid cooks out.
6. Turn off heat and add in the lemon juice (and cilantro). Mix well.
7. Serve hot or cold.

Nutrition

• Calories: 73
• Carbohydrates: 9
• Protein: 2
• Fat: 4
• Saturated Fat: 1
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 2
• Trans Fat: 1
• Sodium: 1194
• Potassium: 266
• Fiber: 4
• Sugar: 5
• Vitamin A: 2840
• Vitamin C: 125
• Calcium: 71
• Iron: 1