Sambhariyu or Sambhariya is a stuffed vegetable (Shaak) recipe belonging to the Gujarat's Kutch region, a district in Gujarat, which is in Western India. In this recipe chickpea flour/Besan is seasoned with spices and then stuffed into assorted vegetables, and it is then slow cooked to perfection. What makes it special, is the combination of sweet, sour, and spice in the stuffing!
This recipe, I learned from my sister in law Radhikavanni, who was taught this dish by one of our dear Kutchi neighbors, Mumma, that's what we called her. Neighbors in India, especially Bombay, always exchanged recipes and dishes, and it was the same with us. Every Sunday, Idli Sambhar from our house was shared with Mumma's household at breakfast. At lunch, our containers were returned, stuffed with their specialties like Sambariya, or Undhiyu or dhokla. Over the years, we learned many recipes from each other. Mumma started making our idli dosas, and my mom and vanni learned how to make the sambhariyu, dhokla and undhiyu. This is just one story. Over the years, we have had neighbors from so many different regions and cultures, and so much was learned, and I am not talking about just cooking here. That is the beauty of living in such a cosmopolitan city!!
Sambhariyu is a stuffed vegetable dish, typically served with roti, and rice with dal or kadhi. The famous Dal, bhaath, shaak, rotli combination that is included in the daily Gujarati meal. I have made it here with cut roundels of Ivy Gourd, since I had limited time to cook this. This typically would have been slit, and filled with the stuffing mix.Nonetheless, it tasted just as good, if I may say so myself. It is very important to slow cook the stuffed vegetables and handle them ever so lightly to prevent them from breaking. Here is the recipe exactly how I made it, enjoy!
Sambhariya/Sambhariyu Shaak
Recipe
Ingredients:
• 1 pound Ivy Gourd (Tindora)
Seasoning:
• 2 tbsp Cooking Oil (or more, if you prefer)
• 1/2 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 8 - 10 Curry Leaves
• 1/4 tsp Asafoetida/ Hing
Stuffing
•1/4 cup Freshly grated Coconut (I used frozen grated coconut, thawed)
• 2 tsp Red Chili Powder (I used Kashmiri chilli powder as it is not too spicy, adjust to taste)
• 2 tsps Coriander Powder
• 1 tsp Cumin / Jeera powder
• 1/2 tsp Turmeric/ Haldi
• 1 tsp Sugar or jaggery (or more depending on your taste)
• 1 heaping tablespoon Besan / Chickpea flour
• Juice of half a lemon
• 1/2 bunch of cilantro, finely chopped
• 1 tbsp Cooking Oil
• Salt to taste
Steps:
1. Wash the ivy gourd and trim the tips.
2. Make a slit in the center lengthwise, take care not to break the ivy gourd in two pieces.
I just cut the ivy gourd / tindora into roundels. and spread the roundels on a cloth napkin
to remove all the moisture, as I was in a rush to get this ready.
3. In a big bowl add all the ingredients for stuffing (coconut, spices, salt, sugar, lemon, oil
and cilantro and mix well.
4. Stuff the ivy gourd with this stuffing and keep aside. (Since I used roundels, I skipped
this step.)
5. Heat oil in a broad and heavy bottom pan and add cumin seeds, mustard seeds,
asafoetida and curry leaves.
6. When seeds start crackling add the stuffed ivy gourd and the left over stuffing masala. (I
added the cut roundels into the seasoning, and then added the stuffing, and
mixed well.)
7. Cook on low flame, covered with a plate with little water. The Steam droplets created
inside the pan help cook the veggies.
8. If you are in hurry then can you can cover the pan with a lid, and cook on low. Keep
stirring in between so it will get a nice color.
9. When done, remove from the pan and serve.
Serving suggestions - serve with rice and dhal or kadhi, and chapatis.
Notes:
Some veggies that can be used by themselves, or in a combination for sambariyu are:
potatoes, small eggplants, okra, onion, ivy gourd and long chillies.
• Wash, and make slits in the veggies and dry them on a towel. Then fill the slits with the stuffing very carefully. The veggies have to go in the pan in order. The potatoes and the ivy gourd would be placed first, covered and cooked for a few minutes. Then the eggplant and onions would go next and cooked again for few minutes, before the okra and chillies are added. All the remaining stuffing will go on top, and cooked till done. (Of course, the oil and stuffing quantities will have to be adjusted, as per the vegetable quantities.)
There are also many variations for the stuffing. Crushed peanuts and roasted sesame seeds can be added too. In that case, they might skip the coconut. Some also make it with just besan and spices. I love the taste of coconut, so I add it no matter what stuffing is used.
I prefer to make the Kutchi version that Radhikavanni shared with me, as that is what i am used to eating, from Mumma as well. I love the taste of lots of cilantro in it as well, so I always tend to add extra. I also like to make sambariyu with single vegetables, as opposed to the combo, but that is a personal preference.
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