BM# 63: Journey through the Cuisines
Week 3: Gujarati Cuisine
Day 19: S for Sambhariya Shaak
All of my recipes for this week are from Tarla Dala's site. It has been a great resource and I love watching her videos as well. She makes even a hard recipe sound very easy to make.
After seeing lot of Gujarati Sambhariya dishes online, I'm assuming it means a stuffed dish -- correct me if I'm wrong, my gujji friends. So in today's dish, mixed vegetables like tindora (ivy gourd), eggplant, baby potatoes are stuffed and cooked with a yummy coconut stuffing. But the veggies can be easily customized to one's likes and preferences. Pressure cooking makes making this dish a breeze to make -- 2 whistles you have perfectly cooked vegetables. This dish tastes great with rotis or rice.
Recipe from Tarla Dalal.com:
- 10~12 Tendli
- 6 Baby Potatoes, peeled
- 1 Small Sweet potato, peeled and chopped into chunks
- 4 Baby Eggplants
- ¼ tsp Asafoetida/ Hing
For the Stuffing:
- ¼ cup Grated Fresh Coconut
- ½ cup Cilantro, finely chopped
- 2 teaspoons Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Red Chili powder
- 2 Green Chilies, finely chopped
- 1" Ginger piece, finely grated
- 1 ~ 2 teaspoons Sugar
- ½ teaspoon Turmeric
- 2 teaspoons Chickpea flour/ Besan
- To taste Salt
Prep the Veggies:
- Remove the ends of the tendli and make a vertical slit in the middle. Remove the stalks of the eggplant and make a criss-cross slits in the bottom.
Prepare the Stuffing:
- In a mixing bowl, combine all the ingredients listed under stuffing. Mix well, taste and adjust the seasoning.
- Stuff the tindora and eggplant with the stuffing. Place the stuffed veggies along with baby potatoes, sweet potatoes and the remaining stuffing in a mixing bowl and mix well.
- Heat oil in a pressure cooker, add the asafoetida and cook for a few seconds. Add all the vegetables and the stuffing along with ¼cup water. Mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot with rotlis or even rice.