Sambhariyu Shaak

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Servings: 4

INGREDIENTS
10 Small or medium sized Tendli (Ivy gourd or Dondakaya or Tindora)
6 Baby Potatoes , peeled
1 Sweet potato Small, peeled and chopped into chunks
4 Eggplants Baby
2 tbsps Oil
¼ tsp Asafoetida / Hing

For the Stuffing:
¼ cup Coconut Grated Fresh
½ cup Cilantro, finely chopped
2 tsps Coriander Ground
1 tsp Cumin Ground
1 tsp Chili powder Red
2 Chiles Green, finely chopped
1 Ginger ” piece, finely grated
1 ~ 2 tsps Sugar
½ tsp Turmeric
2 tsps Besan (Chickpea flour)
To taste Salt

INSTRUCTIONS
Prep the Veggies: Remove the ends of the tendli and make a vertical slit in the middle.
Remove the stalks of the eggplant and make a criss-cross slits in the bottom.

Prepare the Stuffing: In a mixing bowl, combine all the ingredients listed under stuffing. Mix well, taste and adjust the seasoning.

Stuff the tindora and eggplant with the stuffing. Place the stuffed veggies along with baby potatoes, sweet potatoes and the remaining stuffing in a mixing bowl and mix well.
Heat oil in a pressure cooker, add the asafoetida and cook for a few seconds.

Add all the vegetables and the stuffing along with ¼cup water. Mix well and pressure cook for 2 whistles.

Allow the steam to escape before opening the lid. Serve hot with rotlis or even rice.

From cookshideout.com