Indian cuisine · Soups & Stews

Sambhariya

Gujarati stew of stuffed vegetables braised tender in a nutty peanut-coconut masala.

Ingredients · for 4 servings

• 4 small eggplants
• 4 small waxy potatoes
• 2 green bell peppers
• 80 g peanuts
• 60 g grated coconut
• 2 tsp coriander powder
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tbsp palm sugar
• 5 tbsp oil
• 1 bunch fresh cilantro

Instructions

1. Toast the peanuts in a dry pan for 4–5 min. until fragrant, let cool and grind coarsely; briefly toast the grated coconut alongside.
2. Mix the peanuts, coconut, coriander powder, cumin, chili powder, turmeric, palm sugar, chopped cilantro and salt with 2 tbsp oil into a crumbly filling.
3. Cut a cross into the eggplants and potatoes almost through to the stem end, and halve and deseed the bell peppers so everything can be stuffed.
4. Press the filling firmly into the cuts and pepper halves, reserving the rest of the filling.
5. Heat the remaining oil in a wide pot, place the stuffed vegetables close together, scatter the reserved filling over them, pour in 150 ml water and braise covered over low heat for 30–35 min., turning carefully twice.
6. Remove the lid, reduce the sauce uncovered for 5 min., and serve the vegetables with the nutty sauce in a shallow dish.