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Sambharelu
Shak (Gujarat)
from Jyothi N.
Parekh
(for six servings )
- 6 small round brinjals
- 6 medium potatoes
- 6 medium onions
- 6 tablespoons gram flour
- 1/2 cup coriander leaves, chopped
- 1/2 cup coconut, grated
- 1 1/2 tablespoons chilli ginger paste
- 3 teaspoons red chilli powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 1 teaspoon sugar
- 1/4 teaspoon asafoetida
- 1/4 teaspoon soda-bi-carb
- 1/4 cup oil
Cut off half of the brinjal sticks and remove calyx. Split them from
its base in four for stuffing. Peel and cut potatoes and onions into
four pieces.
Take one tablespoon oil in a pan and roast gram flour till light
pink.
Take out in a plate.
Mix in it all the seasonings, coriander leaves and coconut.
Use some of this mixture in stuffing the brinjals.
Mix rest of it with potatoes and onions.
Heat remaining oil and add prepared vegetables.
Cook on medium heat covered with a lid.
Stir often for even cooking.
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