cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot |

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1. Cabbage and carrot kachumber is made of 2 cups shredded cabbage, 1 cup grated carrot, 2 tsp oil, 1/2 tsp mustard seeds ( rai / sarson) (rai/sarson), a pinch of asafoetida (hing), 2 slit green chillies, 5 curry leaves (kadi patta), 1/4 tsp turmeric powder (haldi), salt to taste, 1/2 tsp sugar, 1/2 tsp coriander-cumin seeds (dhania-jeera) powder and 2 tsp lemon juice.

1. Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises and blemishes. 
2. Severe damage to the outer leaves is suggestive of worm damage or decay that may reside in the inner core as well. 
3. There should be only a few outer loose leaves attached to the stem. If not, it may be an indication of undesirable texture and taste.

1. Carrot roots should be firm, smooth, relatively straight and bright in color. 
2. The deeper the orange-color of the carrot, the more beta-carotene is present in the carrot. 
3. Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery.

1. Prefer to shred cabbage and grate carrot slightly thick. This is because after sautéing they tend to shrink. 
2. Though we have used slit green chillies, if you like spicy kachumber then you can add finely chopped green chillies. 
3. This is best preferred for serving immediately, as with time the kachumber might release water and make it soggy. 
4. Avoid sugar if you are health conscious. 

1. To make cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot, heat 2 tsp oil in a broad non-stick pan.
2. Add 1/2 tsp mustard seeds ( rai / sarson).
3. Add a pinch of asafoetida (hing).
4. When the seeds crackle, add 2 slit green chillies. Though we have used slit green chillies, if you like spicy kachumber then you can add finely chopped green chillies. 
5. Add 5 curry leaves (kadi patta).
6. Sauté on a medium flame for 30 seconds.
7. Add 1/4 tsp turmeric powder (haldi).
8. Add 2 cups shredded cabbage.
9. Add 1 cup grated carrot.
10. Add salt to taste.
11. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Remember that the cabbage and carrot should cook partially. After cooking it should yet have a crunchy texture.
12. Add 1/2 tsp sugar You can avoid it, as it is optional. 
13. Add 1/2 tsp coriander-cumin seeds (dhania-jeera) powder.
14. Add 2 tsp lemon juice.
15. Mix well and cook on a medium flame for 1 minute.
16. Serve cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot immediately.

1. Cabbage and Carrot Kachumber – rich in fibre and antioxidants.
   
2. The fibre from the veggies helps to cleanse the digestive tract and prevent constipation. 
3. The fibre is a nutrient which helps to manage blood sugar levels and blood cholesterol levels too. Thus this healthy salad bowl can be relished by diabetics and heart patients. 
4. This salad is a ladder to boost your natural immunity, and including vitamin C rich foods in your diet.
5. Carrots lend in 10% of vitamin A per serving, which helps promote ey and skin health. 
6. Flavonoids and anthocyanin in these veggies will promote overall well-being by reducing inflammation in the body.