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Jain Cabbage & Capsicum Sambharo

Sambharo is a Gujarati warm salad, cabbage and capsicum tossed briefly in a mustard tempering so they stay crunchy.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Jain Cabbage & Capsicum Sambharo

15 mintotal

Prep 10 min · Cook 5 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Ten minutes, and only two or three of them on the heat. Sambharo is a warm salad, not a cooked vegetable.

Method

  1. Heat oil in a wide pan or wok on medium-high heat.

  2. Add mustard seeds and let them crackle vigorously.

  3. Add asafoetida (hing) and the slit green chillies. Sauté for 5 seconds.

    5 sec

  4. Quickly add the shredded cabbage and julienned capsicum.

  5. Sprinkle turmeric powder and salt. Toss the vegetables continuously on high heat.

  6. Stir-fry for only 2-3 minutes. The vegetables must simply be warmed through and coated in the turmeric oil, but they must remain entirely crunchy. Do not cover the pan.

    2–3 min

  7. Turn off the heat. Drizzle lemon juice if desired, toss once, and serve immediately.

How to tell it's done

Vibrant yellow, warm, glossy, and extremely crunchy.

Nutrition

Per serving, from 2 servings.

50kcal

Where the calories come from

  • Protein1 g7%
  • Carbohydrate4.1 g31%
  • Fat3.7 g62%
Sugars
2 g
Saturated fat
0.6 g
Fibre
1.6 g
Sodium
300 mg
Potassium
128 mg
Calcium
22 mg
Iron
0.6 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Sambharo is a 'warm salad', not a cooked vegetable dish. The high heat flash-frying technique is crucial to keep the cabbage crunchy.

What to serve it with

A staple side dish in Gujarati Thalis, served alongside Fafda, Gathiya, or simple Dal-Roti.

Common mistakes

The vegetables go soft and watery.
High heat, no lid, two or three minutes. Covering the pan steams the cabbage, and sambharo that has steamed is just cooked cabbage — the crunch is the entire dish.
The turmeric tastes raw and dusty.
Add it to the oil with the chillies rather than sprinkling it over the vegetables. It needs a few seconds in hot fat to lose its raw edge.

Substitutions

  • Carrot or raw papaya can join or replace the capsicum and behave the same way in the pan.
  • Leave out the asafoetida for a strictly Jain version.

Storing and reheating

Eat warm, within the hour. It keeps a day in the fridge but softens completely and is then a different dish. Shred the vegetables ahead if you want to save time; the cooking takes three minutes.