(Stuffed Mixed Vegetables)
Sambariya is dark green in color and can be made in two ways – it can be made into a dry preparation when it is to be served for dinner or it can be made with a gravy when it is to be served for lunch. The recipe given below is the one for dry version.
Lady Finger / Okra – 5 nos.
Bitter Gourd (medium sized) – 2 nos.
Salt (for Bitter Gourd) – 2 tblsp.
Brinjal / Aubergine (medium sized) – 2 nos.
Capsicum (large) – 1 no.
Potatoes (medium sized) – 2 nos.
Oil – for frying
Oil – 2 tblsp.
For the Stuffing
Tomatoes (medium sized) – 2 nos.
Coriander Leaves (ground to a paste) – 30 gms. / 1 large bunch
Gram Flour – 2 tblsp.
Green chillies (chopped) – 4 nos.
Ginger – ½” piece
Cumin seeds – ½ tsp.
Red Chilli Powder – ½ tsp.
Coriander powder – ½ tsp.
Oil – 2 tblsp.
Salt – ¼ tsp.
Sugar – ¼ tsp.
For the stuffing
Wash & chop the tomatoes.
In a pan, heat the oil on a medium flame. When hot, add chopped tomatoes and fry them for a couple of minutes.
When the tomatoes become tender, add chopped green chillies, chopped ginger and ground coriander leaves paste. Mix well.
Add gram flour and the remaining spices and seasonings. Cook for a couple of minutes. When done, remove and keep aside.
For the Vegetables
Apply salt on the bitter gourd (to get rid of the bitterness) for 1 hour prior to the cooking.
Slit the ladyfinger. Cut the Bitter gourd, capsicum into two and the potatoes and brinjals into four.
Heat the oil for frying on a medium flame. Fry the cut vegetables till they are half done. Remove the vegetables and drain out the excess oil.
For the Sambariya
Fill the stuffing in the various fried vegetables.
In a pan, heat the oil. Place the masala stuffed vegetables in the pan and cook them till they are fully done. Stir occasionally.
Adjust the seasonings and serve hot.