Kobi no Sambharo

Cut cabbage and carrot into thin slices. Wash cabbage thoroughly and transfer it to strainer to remove all water. There should be no water remains when we cook it.

In a kadai, add oil and keep it on flame. Add mustard seeds and let it crackle.

Now Add split green chillies, Curry leaves and saute it for a while. Add cabbage and carrot, salt to taste and saute it for 1 or 2 minutes.

We don't have to cook it completely. It's kind of kachcha paka subji. So switched off the flame. Mix lemon juice and Garnish with chopped coriander leaves.