Sambhariyu Shaak – A traditional Gujarati dish prepared with mixed vegetables; the vegetables are stuffed with spicy filling and cooked perfectly, either dry or like gravy. Served with plain rice or roti
If you are following my space, you will know my love for the Gujarati cuisine and my experiments to master their recipes. Sambhariyu Shaak is a traditional Gujarati dish. It can be prepared by using any vegetables according to your liking that you prefer. But ensure the vegetables are cooked evenly and blended well with spices. The spice blend has grated coconut, spices, and besan flour. Usually, the recipe is dry but then I prefer to be gravy so that I can serve with rice too. Pressure cooking is the easiest way to prepare this recipe as the vegetables are cooked in less time and also evenly.
Now to the recipe.
Ingredients:
- 6 Brinjals
- 15 Ivy Gourds
- 2 large Potatoes, cubed
- 1 Sweet Potato, cubed
- 4 tablespoon Oil
- ¼ teaspoon Asafoetida
- ½ teaspoon Sugar
- ½ teaspoon Red Chili Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Coriander – Cumin Seeds Powder
- Salt to taste
To be combined for the filling
- 6 tablespoon Grated Coconut
- 6 tablespoon Chopped Coriander
- 5 teaspoon Coriander – Cumin Seeds Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Chili Powder
- 3 teaspoon Sesame Seeds
- ½ teaspoon Garam Masala
- 3 tablespoon Bengal Gram Flour (Besan flour)
- 1 tablespoon Lemon Juice
- 1 tablespoon Ginger – Green Chili Paste
- 4 tablespoon Oil
- 3 tablespoon Sugar
- Salt to taste
Method:
- Wash vegetables with water. Remove stalks from Brinjals and cut the ends of the Ivy Gourds
- Make criss-cross slits on brinjals. Do not separate the segments. Just slit to stuff the filling. Keep aside
- Slit Ivy gourds lengthwise. Again do not separate the segments. Just slit to stuff the filling and keep aside
- In a bowl, combine all the ingredients mentioned for filling and combine them together
- Stuff brinjals and ivy gourds with the filling. Keep aside
- Combine the chopped potatoes and sweet potatoes with the remaining portion of the filling
- In a pressure cooker, add oil and heat over medium flame. Once the oil is hot, add asafoetida and saute them for about 10 seconds
- Now add stuffed brinjals, ivy gourds, potatoes and sweet potatoes into the cooker
- Add sugar, salt, coriander-cumin seed powder, red chili powder, turmeric powder and a cup of water
- Combine them and pressure cook for about 3 whistles
- Let the steam escape
- Serve with plain rice or with roti
Reduce the amount of water to ½ cup if you prefer to have them dry. My entire kitchen was filled with flavor when I prepared the dish and the entire cafeteria was enquiring about my lunch box.
And, this recipe is a creative way to include sweet potatoes in your meal and I bet, you won’t feel the sweetness of the potatoes in the recipe.
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google, Instagram
Thanks,
Karthi
