Sambariya

Method

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For the stuffing

1. 1

   Wash and chop the tomatoes.

2. 2

   Heat the 2 tbsp stuffing oil in a pan over a medium flame. When hot, add the chopped tomatoes and fry for a couple of minutes.

3. 3

   When the tomatoes have softened, add the chopped green chillies, chopped ginger and the ground coriander paste. Mix well.

4. 4

   Add the gram flour, cumin seeds, red chilli powder, coriander powder, salt and sugar. Cook for a couple of minutes, then remove and set aside.

For the vegetables

1. 5

   Rub the salt on the bitter gourd (to draw out the bitterness) and leave it for 1 hour before cooking.

2. 6

   Slit the okra. Halve the bitter gourd and the capsicum, and cut the potatoes and the brinjals into quarters.

3. 7

   Heat the frying oil over a medium flame and fry the cut vegetables until they are half done. Lift them out and drain off the excess oil.

For the Sambariya

1. 8

   Fill the stuffing into the fried vegetables.

2. 9

   Heat the oil in a pan. Place the masala-stuffed vegetables in the pan and cook until fully done, stirring occasionally.

3. 10

   Adjust the seasoning and serve hot.