III.1 -

Sambharo -
(गृञ्जनकम्)

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1 – HEAT // Add oil in the pan and temper the mustard seeds - releasing all the natural oils from the spice.2 – CRACKLING // Once the seeds start to crackle, add the asafoetida, dried red chillies and cloves into the pan.3 – SAUTE // Add the spices, including the turmeric powder, salt, pepper and jaggery into the mix alongside the grated cabbage, allow to gently sauté. 4 – CRUNCH // Add the remaining slices of carrots into the mix and cover and allow to gently cook for a few minutes, making sure it still has a crunchy bite.5 – ASSEMBLY // Squeeze the lime juice into the pan and allow to coat all the vegetables. Place stir fry onto a plate.6 – EAT // Finally garnish the dish with a handful of red basil leafs and season to personal taste - Enjoy and share!

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III.1.  Sambharo - (गृञ्जनकम्)
III.2. Jewelled Cauliflower - (पुष्पशाकम्)
III.3. Stuffed Gujarati Aubergines - (वृन्ताक)
III.4. Smoked Burnt Pumpkins - (कुष्माण्डक)
III.5. Pomme de terre’ Curry leaf - (गिरिनिंब)
III.6. Spiced Black Chickpeas - (चना)
III.7. Bhīndī (OKRA) Chutney - (भिण्डी)