Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cabbage, cut into very fine ribbons | 450 g | Sweet, Astringent · Cooling |
 Green peas, thawed | 100 g | Sweet, Astringent · Cooling |
 Mustard seeds, ready for tempering | 4 g | Pungent · Heating |
 Turmeric, ground | 2 g | Bitter, Pungent, Astringent · Heating |
 Green chili, slit lengthwise | 3 g | Pungent · Heating |
 Sesame oil, for the pan | 17 g | Sweet, Bitter, Astringent · Heating |
 Lemon juice, freshly squeezed | 20 g | Sour · Heating |
 Rock salt, finely ground | 4 g | Salty · Cooling |
Step-by-Step Preparation
- Finish the listed preparation for the cabbage, green peas, and mustard seeds before lighting the burner, and keep each addition ready in the order it will be used.
- Pop the mustard in sesame oil. Keep the pan over medium heat for 30–45 seconds, covering it briefly if needed, until the seeds finish popping without darkening.
- Add turmeric and the slit chili without allowing either to darken. Keep the pan over moderate heat for 1–2 minutes after the final addition, folding from the bottom so the main pieces remain intact.
- Toss the fine cabbage ribbons and peas over brisk heat until they warm through but retain a gentle crunch. Keep the pan over medium-low heat for 2–3 minutes after the final addition, folding from the bottom so the main pieces remain intact.
- Take the sambharo off the flame, season it, and distribute the lemon juice only after the pan stops sizzling. Leave the pan off the flame for 3 minutes, then taste and correct the final balance before serving at the stated temperature.
- For Gujarati Cabbage Pea Sambharo, inspect the main component at minute 17; rotate the pot and add 30–60 ml hot water only if the base is tightening before it is tender.
- Rest Gujarati Cabbage Pea Sambharo for 3 minutes uncovered off the burner; turn the pieces once, check that no steam is softening the surface, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Brief cooking preserves the fresh character of this Gujarati cabbage sambharo Vata: cook the cabbage a little longer and add a spoon of ghee. Pitta: omit the chili and reduce the lemon. Kapha: keep the quick, dry texture and use the mustard generously.
USDA Nutrition Facts for Gujarati Cabbage Pea Sambharo
| Nutrient | Per 100g | Per Serving (1 serving (150g)) |
|---|---|---|
| Energy (Calories) | 63 kcal | 94 kcal |
| Protein | 2.1 g | 3.2 g |
| Total Carbohydrates | 7.5 g | 11.3 g |
| Dietary Fiber | 3.1 g | 4.6 g |
| Total Sugars | 3.5 g | 5.2 g |
| Total Fat | 3.2 g | 4.9 g |
| Calcium | 37.6 mg | 56.4 mg |
| Iron | 0.85 mg | 1.28 mg |
| Magnesium | 18.1 mg | 27.1 mg |
| Phosphorus | 43.6 mg | 65.4 mg |
| Potassium | 186 mg | 280 mg |
| Sodium | 273 mg | 409 mg |
| Zinc | 0.39 mg | 0.58 mg |
| Copper | 0.05 mg | 0.08 mg |
| Manganese | 0.27 mg | 0.41 mg |
| Selenium | 1.9 µg | 2.9 µg |
| Vitamin C | 37.1 mg | 55.7 mg |
| Vitamin A (RAE) | 10.4 µg | 15.6 µg |
| Vitamin E | 0.41 mg | 0.62 mg |
| Vitamin K | 61.7 µg | 92.5 µg |
| Thiamin (Vitamin B1) | 0.10 mg | 0.14 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.08 mg |
| Niacin (Vitamin B3) | 0.55 mg | 0.83 mg |
| Vitamin B6 | 0.13 mg | 0.19 mg |
| Folate (DFE) | 44.7 µg | 67.1 µg |
| Choline | 14.2 mg | 21.3 mg |
