It’s not often that I get into the mood of eating typical indian food but when i do a few dishes from my state always find their way into my kitchen. Sambhariya also known as olio is one such speciality of Gujarat. A winter food it is best eaten with bajra na rotla and khatta meetha moong, made with lots of garlic and yoghurt.
The flavours in this dish come from the marriage of coconut with coriander and the dry spices and of course lots of oil. Though the dish when presented seems like an awful lot of work, its the pre cooking that takes the longest. But if you can access grated coconut nothing like it.
- 7-8 small brinjals / aubergine
- 1/2 kg small onions
- 1/2 kg small potatoes
- 1 teaspoon cumin
- 2 teaspoon ginger garlic paste
- 100 grams grated coconut
- 1 large bunch coriander leaves
- 50 ml oil
- Turmeric powder, Red chillie powder and cumin-coriander powder
- Salt to taste
1. Wash the veggies, peel the onion and potato.
2. Now slit the veggies either in a cross or slice to create pockets.
3. In a bowl mix the coconut, chopped coriander leaves, ginger garlic paste, masalas and half the oil. (an alternative to this is using minced meats, in that case add stuffed tomatoes too.In this case knock off the coconut and coriander and substitute it with parsley, lots of onions. Serve the finished entrée on a bed of couscous.)
4. Fill the mixed masala in the pockets and set aside.
5. In a deep bottom pan, add oil when it is hot add what’s left of the ginger garlic paste, when its changed colour add all the veggies and left over masala mix.
6. Distribute the veggies all over the dish so the heat is well-distributed.
7. Cover and cook for 5 minutes. Remember not to stir it often.
9. When the onions and potatoes get a little colour, add half a cup of water.
10. Let it cook till potatoes are well cooked. By this time the oil should also start to float on top.
11. Take off the gas top and serve with a fresh sprinkling of coriander leaves and finely chopped ginger. And with jowar or bajra na rotla.