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“Sambhariyu Shaak” is a traditional Gujarati vegetable dish packed with flavors and high nutritional value. It typically incorporates a variety of seasonal vegetables, aromatic spices, and sometimes stuffed vegetables. What makes it truly special is the harmonious combination of sweet, spicy, and tangy flavors.
In this recipe, I prepared Sambhariyu Shaak in a pressure cooker, making it an extremely straightforward and time-efficient process. It serves as an ideal accompaniment to various types of pooris, but it can also be savored alongside piping hot jalebi. I encourage you to give it a try; you won’t be disappointed!
The key to making tasty pressure cooker sambhariyu shaak at home are
- Firstly, the peanut-coconut-based masala is the heart of the sambhariyu shaak. The masala is a combination of sweet, spicy, and tangy flavors.
- Use your choice of veggies; you can increase or decrease the amount of vegetables as per your liking.
- I made sambhariyu shaak in a pressure cooker, which helps to expedite the cooking process. You can also make it in a kadai.
- Lastly, sambhariyu shaak tastes great when prepared with a slight spiciness.
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Recipe video
Sambhariyu shaak recipe | Gujarati stuffed mixed vegetable | Gujarati bharelu shaak
Ingredients
Masala
- ½ cup crushed peanuts
- ½ cup grated coconut
- 3 tbsp crushed white sesame seeds
- 1 tbsp roasted gram flour
- 1 tsp green chill paste
- ½ tsp ginger paste
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- 2 tbsp sugar
- 1 tbsp lemon juice
- Salt to taste
- Some coriander leaves
- 1 tbsp oil
Sabzi
- 6 small size brinjals
- 6 small size potatoes
- 100 grm tindora
- 1 small size sweet potatoes
- 4 parwal - green gourd
- 5 green chilies
- ¼ cup green peas
For sabzi gravy
- ½ cup oil
- 1 tsp cumin seeds
- ½ tsp ajwain
- Pinch of hing
- 2 cloves
- 2 dry red chilli
- 1 inch cinnamon
- 1 bay leaf
- 1 star anise
- ¾ cup tomato puree
- Salt to taste
- 2 green chilli slits
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- 1 cup water
- 2 tbsp jaggery
- 2 tbsp tamarind pulp
- ½ tsp garam masala
- Some coriander leaves
Instructions
- In mixing bowl, add crushed peanut powder, grated coconut, white sesame seeds, roasted gram flour green chilli paste, turmeric powder, red chilli powder, coriander powder, garam masala, sugar, lemon juice, salt, some coriander leaves and oil. Mix well, masala is ready.
- Now stuffed prepared masala into vegetable like brinjals, potatoes, parval, tindora and green chilli.
- Then in a pressure cooker add oil and fry stuffed green chilli for 2 minutes. Keep it aside.
- Now add cumin seeds, ajwain, hing, cloves, cinnamon, dry red chilli, star anise and bay leaf. Sauté it.
- add tomato puree and salt. Sauté till oil separate from sides of gravy.
- Then add green chili slits, turmeric powder, Kashmiri red chili powder and coriander powder. Sauté it.
- Now add remaining masala, green peas and sweet potato pieces. Sauté it.
- Then add stuffed vegetable and 1 cup water. Mix well
- now on pressure cook sabzi on medium flame for 2 whistles.
- When pressure cooker release its temperature naturally, open lid and add jaggery, tamarind pulp, garam masala and coriander leaves. Mix well.
- Sambhariyu shak is ready to serve with poori or paratha.
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