Shambariya Shaak

Name: Shambariya Shaak
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 small brinjals(eggplant); 2 baby potatoes; 4 ivy gourd(tendi); 1/4 cup purple yam (Kand); masala paste for stuffing; 2 tbsp besan(gram flour); 2 tbsp grated fresh coconut; 2 tbsp fresh coriander leaves finely chopped; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 1 tbsp dhania jeera powder; 1 tbsp white sesame seeds; 1 tsp sugar; 1/2 tsp green chillies ginger paste; 1/8 tsp garam masala; 1 tsp lemon juice; 1 tbsp oil; to taste Salt; For tempering:; 1 tbsp oil; 1/8 tsp turmeric powder; 1 pinch asafoetida; to taste Salt; For garnish:; leaves Chopped coriander; Grated coconut

Jasmin Motta _ #BeingMotta @cook_12567865

#winter
It's traditional Gujarati stuffed vegetables dish . Winter vegetables are steamed in pressure cooker.

Jasmin Motta _ #BeingMotta @cook_12567865

#winter
It's traditional Gujarati stuffed vegetables dish . Winter vegetables are steamed in pressure cooker.

Saved

Ingredients

2 servings

2small brinjals(eggplant)
2baby potatoes
4ivy gourd(tendi)
1/4 cuppurple yam (Kand)
masala paste for stuffing
2 tbspbesan(gram flour)
2 tbspgrated fresh coconut
2 tbspfresh coriander leaves finely chopped
1/4 tspturmeric powder
1 tspred chilli powder
1 tbspdhania jeera powder
1 tbspwhite sesame seeds
1 tspsugar
1/2 tspgreen chillies ginger paste
1/8 tspgaram masala
1 tsplemon juice
1 tbspoil
to tasteSalt
For tempering:
1 tbspoil
1/8 tspturmeric powder
1 pinchasafoetida
to tasteSalt
For garnish:
leavesChopped coriander
Grated coconut

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Steps

1

Wash brinjals, remove it ends and criss- cross slit. Peel potatoes,wash and criss-cross slit. Wash and remove ivy gourd ends,slit each length wise..till 1/2 portion.. taking care not to separate the segments. Peel purple yam outer skin..wash and cube into medium pieces. Combine all mentioned ingredients for stuffing.
2

Stuff slited ivy gourd, brinjals,baby potatoes,and mix remaining stuffing mixture in purple yam pieces.
3

Heat oil in nonstick tempering pan,add turmeric powder, asafoetida,pour on prepared stuffed sprinkle 2 tbsp of water. Sprinkle salt to taste. Place this dish in pressure cooker. Pressure cooked for 3 whistles.Let the steam escape from cooker. Serve hot, Shambariya shaak(subzi) garnishing with grated coconut & chopped coriander leaves.