Full Recipe
Author
Annada Rathi |
Description
"Lightly cooked, al dente salads are common in Indian kitchens. This particular one is called Sambhaaro and it hails from Gujarat, a western Indian state. Sambhaaro is stir-fry in spirit because of its nifty preparation technique, which is cooking just enough to dispel the raw edge of cabbage. It invokes the salad vibe because the cabbage is crunchy. It reminds you of an Indian curry because of ground coriander and red chili powder. And because it ticks so many boxes, Sambhaaro can be served as a side dish, or a salad, or feel free to make a light lunch out of it."
