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!

Bharwo

Although Gujarati cuisine consists of an elaborate meal which is difficult to cook and eat on regular basis, weekends are the times to enjoy a full-fledged or almost a full-fledged thali. My husband is a foodie, and he surely enjoys good food. One of his favorite childhood menu is my mother-in-laws special Bharwo which is elaborately served with dal, kadhi, rice, and roti. Some of the traditional/family recipes and cooking styles and worth learning and adapting in daily life. And after cooking this special meal, it is also fun to serve it is style.

Bharwo means stuffed. Here the veggies are stuffed with a mixture of spices and then slow cooked. This bharwo recipe is slightly different from the traditional gujarati bharwo or sambhariyu which I will be posting next. The stuffing of peanuts, sesame seeds and spices flavor the veggies well and the aroma is amazingly appetizing. You should try this recipe, even if you do not serve it like we do at home, roti and bharwo veggies are just too delicious to go wrong.

Ingredients to make Bharwo for 4-5 people
10-12 small potatoes
5-6 small eggplants
5-6 small-medium onions or 3 large onions cut into half
1+1/2 cup peanuts
3/4 cup sesame seeds
1/4 cup shredded coconut
2 tsp. salt
1/2 tsp turmeric powder
1 tsp. chili powder
1+1/2 tbsp sugar
2-3 tbsp. lemon juice
3/4 cup oil

• Dry roast peanuts and sesame seeds separately and keep them aside.
• When cooled gently rub peanuts in your palm to remove the skin.
• Powder roasted sesame seeds and roasted peanuts and mix them together.
• Add shredded coconut, salt, turmeric, chili powder, sugar, and lemon juice. Mix the stuffing well. This is the only time spices and salt can be added so take a taste test and add if needed.
• Peal potatoes and onions and slit them. Make two cross slits into the eggplant.
• Gently open the veggies and stuff with stuffing.
• Stuff all the veggies and keep them in a plate. Keep extra stuffing aside as it will be needed for later.
• Heat a heavy bottom pan. Add oil and heat well. Add 1/4 tsp turmeric powder and pinch of hing/asoefotida.
• Place potatoes first and then eggplants. Cover with a large plate with water over it. This traditional method of cooking helps veggies to cook evenly. Cook on low heat for 5-7 minutes.
• Remove the lid/plate, gently flip veggies and make some space for stuffed onions. Cover once again with a plate of water. Cook for 5 minutes.
• Remove the plate and toss veggies gently. Add remaining stuffing mixture over the veggies. Cover and cook for another 3-4 minutes.
• Serve hot with rotis, rice, dal, and kadhi.
• Enjoy!!

Here is step-by-step pictorial recipe:

Dry roast peanuts and sesame seeds separately and keep them aside.

Peal potatoes and onions and slit them. Make two cross slits into the eggplant.

Powder roasted sesame seeds and roasted peanuts and mix them together.

Add shredded coconut, salt, turmeric, chili powder, sugar, and lemon juice. Mix the stuffing well. This is the only time spices and salt can be added so take a taste test and add if needed.

Gently open the veggies and stuff with stuffing.

Stuff all the veggies and keep them in a plate. Keep extra stuffing aside as it will be needed for later.

Heat a heavy bottom pan. Add oil and heat well. Add 1/4 tsp turmeric powder and pinch of hing/asoefotida.

Place potatoes first and then eggplants. Cover with a large plate with water over it. This traditional method of cooking helps veggies to cook evenly. Cook on low heat for 5-7 minutes.

Remove the lid/plate, gently flip veggies and make some space for stuffed onions. Cover once again with a plate of water. Cook for 5 minutes.

Remove the plate and toss veggies gently. Add remaining stuffing mixture over the veggies. Cover and cook for another 3-4 minutes.

Serve hot with rotis, rice, dal, and kadhi.

Enjoy!!