Wednesday, 17 September 2008

Gujarati Series: Sambhariya Shaak


I know I have been gone most of the summer, this blog has been put off for too long....I still thank all of you that still drop by here and leave me your comments and emails.


Continuing with the Gujarati series, I have a great recipe for a Sambhariya shaak...this one is so easy! and a delight to eat. Do try it!


Here's what you need:
3 medium potatoes- sliced lengthwise
2 medium onions- sliced lengthwise
1-2 carrots - sliced
1/2 cup - besan flour ( use more or less, to your taste)
3 cloves garlic - grated
1 small piece of ginger - grated
2-3 small chilies or jalapenos- grated/chopped
1 tbsp - sesame seeds plus 1/2 tsp to add in the tempering
salt, turmeric, sugar - to taste
1 tsp - aamchur powder (dried mango powder)
1 tsp - garam masala

To temper - mustard seeds, asafoetida, dried red chilies, curry leaves and Oil. I use Olive oil. Use what you have on hand.

Mix the besan along with the garlic, chilies, ginger and the rest of the spices. Coat the chopped veggies in this mixture and set aside for 10-15 minutes. In a wide pan, heat the oil and add the mustard seeds and wait till they get really hot. When they start to crackle, add the dried chilis, curry leaves and the sesame seeds along with the asafoetida. Add the coated veggies and stir well. Cook on high heat for a couple of minutes and then cover the pan, lower the heat to a medium low and cook until done. This will take a while, around 15-20 minutes more. Sprinkle a little water every now and then to make sure it doesn't burn. Serve hot. Enjoy!

TIBETAN HERBAL MEDICINE

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