Have your ever wished that you had a magical spice mix which could make even not so favorite vegetables into some serious, mouth watering stuff? I always have. And that is perhaps the only reason, I have loved brinjals even a kid. This sambhariya spice mix is a combination of ground peanuts, coconut, sesame seeds and some amazingly fragarant spices that can be stuffed in a variety of vegetables for an awesome curry to accompany piping hit fulkas. I have tried quite some combinations so far.
The below picture has small brinjals and potatoes stuffed with the sambhariya masala. I think every brinjal hater needs to try these before they make up their mind about the brinjals.
The image that follows has onions stuffed with the same yumminess. This curry is perfect for the days when one hasn’t been able to go grocery shopping and the fridge is completely empty.
One super fiery Sunday mini meal – Bajri na Rotla ( pearl millet flatbreads) , Bhareli Dungli ( small onions stuffed with besan, sesame and spices) , fiery Tikhari or Vagharelu Dahi ( Curd tempered with lots of garlic, chilli, turmeric, tiny pinch asafoetida and salt), Roasted Bhavnagari Marcha stuffed with the same besan and spices mixture and to balance the heat, Ghee Gol ( Jaggery mashed with Ghee) ! The chill in the air can be beaten only with some spicy fare, or so I have chosen to think! 😁😁 ———- Recipe for the Bhareli Dungli ( Stuffed Onions) Ingredients: 6-8 small onions, 1/2 a cup of besan/chickpea flour/gram flour, 2 tbsp of sesame seeds, 1 tsp of red chilli powder, 1 tsp of coriander cumin powder, 1/2 tsp of turmeric powder, 1/2 tsp amchoor powder of juice of 1 lemon, a pinch of hing/ 1 grated clove of garlic, (adjust as per your preference) 1 tsp of sugar (optional), a few tbsp of coriander leaves, finely chopped or 1 tsp of kasoori methi (optional) 1 tbsp + 2 tbsp of oil, 1 tsp of cumin seeds Due to lack of space here, the Method in in the comment below. Thali 17 of #indianthaliideas ! #sundaylunch #bajrirotla #bhareli #dungli #bhavnagrichilies #tikhari #gujaratithali #gujaratifood
Anf the third combination is stuffed Okra/Ladies Finger. One more reason to celelbrate for Ladies Finger lovers no? 🙂 In the thali below, I have served it with Hara Bhara Khumbh , Gujarati Kadhi and Fulkas. Makes a perfect weekend lunch!
Saturday lunch when someone like me is let loose at the green grocer's, who has just stocked fresh vegetables! 🙈 – Fulkas – Bhinda Sambhariya ( Pan fried Ladies Finger stuffed with ground peanuts, sesame seeds and spices ) – Hara Bhara Khumbh ( Mushrooms in a Spinach Mint Gravy ) – Gujarati Kadhi – Lilva Rice ( Rice with Tender Indian Beans/Avarekaalu / Mochai Beans, Mint and Spices) I clean and trim the greens on week nights and I have to admit it's a boring task done only with a movie/tv series playing in the background. But it's worth it for weekend lunches like these! 😍 All recipes are adapted from various @tarladalal cookbooks with some minor modifications! Thali 19 of #indianthaliideas ! —– Recipe for Hara Bhara Khumbh: (direct, clickable link to the blog post in the profile @d.srujan ) Ingredients: (makes 3 generous servings) one large bunch of cleaned, trimmed and washed Spinach (roughly 2 cups of leaves, tightly packed), 1 tsp ginger green chilli paste, 2 cloves of garlic, ( the recipe says 4, please adjust to your liking), chopped, 2 tbsp of mint leaves, washed, (not in the original recipe, so you can skip ) 200 gms button mushrooms, cleaned and quartered, 1 small onion, very finely chopped, 2 tsp of oil (the recipe says 1 tsp, but I prefer not to skimp too much on oil), 1 tsp of cumin seeds, 1/2 tsp of turmeric powder, salt to taste, 1 tsp sugar (optional, but highly recommended) Method in the comments below. #weekendlunch #bharwanbhindi #fulkas #mochai #avarekaalu #lilva #kadhi #foodcoma #gujaratithali #gujaraticuisine #fullmeals
Recipe: ( Adapted from Tarla Dalal’s The Complete Gujarati Cookbook, all credit to the author, this is merely an adaptation of the same with modifications)
To be mixed into a filling (Sambhariya Masala)
- 6 tbsp grated coconut / coarsely ground peanuts,
- 6 tbsp of fresh coriander leaves, finely chopped,
- 1 tbsp sugar/powdered jaggery,
- 1 tsp ginger-green chili paste,
- 1 tsp turmeric powder,
- 2 tsp cumin coriander powder,
- 1 tsp garam masala/kitchen king masala,
- 2 tbsp of sesame seeds.
- 2 tbsp lemon juice (about juice of one lemon), OR 1 tbsp tamarind paste (the only difference would be that Tamarind will make the masala darker ),
- 2 tbsp of oil,
- 1 tbsp of besan
- Salt to taste
- 6 small brinjals OR 12-15 ivy gourds OR 6-10 small potatoes, peeled, OR 1 cup of sweet potato cubes, about 1 inch large, OR 1 cup of yam cubes, about 1 inch long, OR 6-10 small onions, OR 2 cups of tender ladies finger (okra), edges trimmed, cut to 2 inch pieces in length. ( Typically any of the above vegetables can be used, or you can even mix and match from the above choices. The filling is pretty standard and you may adjust the quantities of spice mix ingredients if you want to scale up or down)
- 3 tbsp of oil,
- pinch of asafoetida,
- finely chopped coriander leaves, to garnish,
- grated coconut, to garnish
- finely chopped green garlic, to garnish (optional)
- Wash, clean and cut the veggies depending on the type. Trim the edges of Ladies finger, and slit lengthwise, taking care, so that the segments don’t separate. Remove the brinjals’ stalks and ends of ivy gourds and make crisscross cuts in the same way as above. Similarly, prepare the potatoes and onions.
- Mix all the ingredients under “To be mixed into a filling (Sambhariya Masala)” in a bowl. Divide into two parts.
- Stuff the vegetables with the prepared spice mix from one part.
- To cook, treat each vegetable differently. For the ladies fingers, take a pan and add the oil in slightly more amount mentioned above. Add Asafoetida and add the ladies finger. Cook without covering without covering stirring intermittently. When the ladies finger is cooked, sprinkle the rest of the masala over it, and cook for 2-3 more minutes.
- In case of other the vegetables, heat the oil in a pan, add asafoetida and add the vegetables. Toss well in the oil and add about 1/2 to 3/4 cup of water. Place a lid and cook until the vegetables are cooked and stirring only occasionally so that the vegetables don’t break apart. Add more water, a couple of tbsp at a time, if you feel the vegetable is too dry or its is sticking at the bottom. Once they are done, add the rest of the masala, as above and cook for a few more minutes.
- Take the pan off the heat and serve garnished with fresh coriander leaves, green garlic (if using) and coconut, with fulkas!