Sambhariyu

Every culture and family has their way for cooking veggies. According to the region people belong to and the climate, these veggies and stuffed with spices and then cooked. In my last recipe, veggies were stuffed with sesame seeds and peanuts.

Sambhariyu is also a stuffed veggie recipe belonging to the Gujarat or Kutch (a district in Gujarat, western India) In this recipe chickpea flour/ besan is seasoned with spices and then stuffed in veggies eventually slow cooked to perfection. What makes it special is the combination of sweet, sour, and spice in the stuffing!

Sambhariyu is usually served with roti, rice, and dal or kadhi, but I love it as is as a side. It is very important to slow cook the veggies and toss them lightly to prevent them from breaking. And, while mom is here, it was Sambhariyu time last week.

Ingredients (Serves 5-6)
Veggies to stuff: (you can change the quantities depending on your family's preference) 
12 small to medium sized potatoes
6-7 small to medium onions
10-15 tindora
10-15 bhindi/okra
3-5 small brinjals/ eggplants
3-5 long green chilies

For stuffing
2+1/2 cup besan/ chickpea flour
1/2 cup oil
3 tsp. salt
1 tsp. turmeric
1-2 tbsp. red chili powder (depending on the spice)
4 tbsp. coriander powder
1/4 tsp. hing/asofoetida
1 cup finely minced gud/jagerry
Juice of 2 lemons
2-3 tbsp freshly chopped coriander

• Wash and dry all the veggies. Peel potatoes and onions. Keep them aside. Slit all the veggies to stuff them with the stuffing.
• In a large bowl or plate mix all ingredients for the stuffing. Mix them really well.
• Stuff the stuffing into every slit veggie and keep it aside.
• Heat a large pan and add 1/2 cup oil in it.
• Once the oil is heated arrange the stuffed veggies in order of their cooking time. Potatoes and tindora go in first at the bottom. Cover and cook on low heat for 5-6 minutes. Open and toss the veggies.
• Then add stuffed onions and eggplants. Cover and cook for another 5-6 minutes. Remove the lid and toss the veggies lightly.
• Next add stuffed okra/bhindi and green chili. Cover and cook again. Remove the lid and toss the veggies. If there is any extra stuffing remaining, add it on top of the cooking veggies. Cover and cook again for 5-6 minutes or till done.
• Serve with roti.

Here is step-by-step pictorial recipe:

Wash and dry all the veggies. Peel potatoes and onions. Keep them aside. Slit all the veggies to stuff them with the stuffing.

In a large bowl or plate mix all ingredients for the stuffing. Mix them really well.

Stuff the stuffing into every slit veggie and keep it aside.

Heat a large pan and add 1/2 cup oil in it.

Once the oil is heated arrange the stuffed veggies in order of their cooking time. Potatoes and tindora go in first at the bottom. Cover and cook on low heat for 5-6 minutes. Open and toss the veggies.

Then add stuffed onions and eggplants. Cover and cook for another 5-6 minutes. Remove the lid and toss the veggies lightly.

Next add stuffed okra/bhindi and green chili. Cover and cook again. Remove the lid and toss the veggies. If there is any extra stuffing remaining, add it on top of the cooking veggies. Cover and cook again for 5-6 minutes or till done.

Enjoy Gujarati Sambhariyu!