Saturday, March 25, 2017



Having lived in Gujarat for a few years, I developed a liking for their cuisine. Elsewhere in this blog, you will find recipes for Gujartai Kadhi, Khandvi, and Rava Dhokla.

Sambhariya Masala is commonly used in Gujarati cuisine, for example vegetables like lady's finger (bhindi) or potatoes are stuffed with this masala. This stuffing is made with coconut gratings, coriander leaves, peanuts, sesame seeds and spices. It also has a hint of sweetness through the jaggery or sugar used.

For best results for making today's dish, please ensure that the lady's fingers are tender. You can use sugar instead of jaggery but I have preferred to use jaggery.

Today's recipe is adapted from Bhindi Sambhariya from one of my favourite cookery experts, the late Tarlaji Dalal.

  • Bhindi/ Lady's Fingers, 250 gms
  • Hing (Asafoetida), a generous pinch
  • Oil, 1-2 tbsps
For The Sambhariya Masala: 
  • Freshly grated Coconut, 3 tbsp
  • Fresh Coriander Leaves, finely chopped, 3-4 tbsp
  • Roasted Peanuts, de-skinned and coarsely powdered, 2 tbsp  
  • Jaggery, grated, 1 tbsp
  • Ginger Green Chilli Paste, 1 and 1/2 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Cumin Powder, 1 tsp
  • Garam Masala, a pinch
  • Haldi ( Turmeric) Powder, 1/4 tsp
  • Til ( Sesame seeds) 1/2 tbsp
  • Salt, to taste
  • Oil, 1/2 tbsp
  • Lime Juice, 1 tbsp

Wash the tender lady's fingers and pat them dry. 
Snip off the two ends of the lady's fingers and slit each of them length-wise and keep aside.
In a bowl, mix well together all the ingredients listed under For The Stuffing. 
Take each of the slit bhindis and gently fill them with the stuffing as seen in the picture alongside.

Heat oil in a wide thick bottomed kadhai.
When it gets hot, add the hing and saute for a few seconds
Place the stuffed bhindis in the kadhai and cook over medium/low flame till they are nearly done
Next, flip the bhindis so that they are evenly cooked on both sides
Serve hot as a side dish with rice or with rotis

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