Sambhariyu Shaak (Gujarati Stuffed Mixed Vegetable Curry)

BM# 63: Journey through the Cuisines  Week 3: Gujarati Cuisine  Day 19: S for Sambhariya Shaak Today's Gujarati dish is yet another traditional vegetable dish. Here the veggies are stuffed with a spicy coconut filling and then pressure cooked until cooked to perfection. Another amazing recipe from Tarla Dalal.com.
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:
Sambhariyu Shaak Ingredients:

• 10 Small or medium sized Tendli (Ivy gourd or Dondakaya or Tindora)
• 6 Baby Potatoes, peeled
• 1 Small Sweet potato, peeled and chopped into chunks
• 4 Baby Eggplants
• 2tbsp Oil
• ¼tsp Asafoetida/ Hing
For the Stuffing:
• ¼cup Grated Fresh Coconut
• ½cup Cilantro, finely chopped
• 2tsp Ground Coriander
• 1tsp Ground Cumin
• 1tsp Red Chili powder
• 2 Green Chilies, finely chopped
• 1" Ginger piece, finely grated
• 1~2tsp Sugar
• ½tsp Turmeric
• 2tsp Besan (Chickpea flour)
• To taste Salt

Method:

1. Prep the Veggies: Remove the ends of the tendli and make a vertical slit in the middle.
2. Remove the stalks of the eggplant and make a criss-cross slits in the bottom.
3. Prepare the Stuffing: In a mixing bowl, combine all the ingredients listed under stuffing. Mix well, taste and adjust the seasoning.
4. 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.
5. Heat oil in a pressure cooker, add the asafoetida and cook for a few seconds.
6. Add all the vegetables and the stuffing along with ¼cup water. Mix well and pressure cook for 2 whistles.
7. Allow the steam to escape before opening the lid. Serve hot with rotils or even rice.

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