Name: Sambhariye jo shak ( stuffed mixed vegetables ) & lachko ( kathan dal )
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 250 g small sized potatoes, peeled; 100 g tendli; 250 g small onion, peeled; 2 Rajiyani Bananas; 250 g small brinjals; 1 cup gram flour, roasted and mixed with 2 tablespoon oil; 1/4 cup coconut grated; 1/2 cup coriander leaves, finely chopped; 1 tablespoon coriander - cumin powder; 1 tablespoon ginger - chilli paste; 2 teaspoon sugar; 1 teaspoon chilli powder; Juice of 1 lime; Salt to taste; 6 tablespoon oil; 1/2 teaspoon mustard seeds; 1/4 teaspoon fenugreek seeds; 1/4 teaspoon asafoetida; 2 green chillies, slit; A few curry leaves; 1 cup yellow split gram; 5 cups water; 1/4 teaspoon turmeric powder; 1/4 teaspoon asafoetida; 1 teaspoon cumin seeds; 1 - inch piece ginger; 1 tablespoon ghee; Salt to taste

Ingredients

Sambhariye Jo Shak :

For the Tempering :

6 tablespoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon asafoetida
2 green chillies, slit
A few curry leaves

2) Lachko or Kathan Dal :

1 cup yellow split gram
5 cups water
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida
1 teaspoon cumin seeds
1 - inch piece ginger
1 tablespoon ghee
Salt to taste

Preparation

Preparation15 min

Cook time20 min

Make vertical slits one side of potatoes and onions. Set aside in water. Remove the stem from the brinjal and slit. Cut off both ends of tendli and slit vertically too. Cut banana into 2 - inch pieces and vertically slit them.
Add the rest of the ingredients to the gram flour and mix well. Now stuff all the slit vegetables with this mixture. If there is extra stuffing, set aside to sprinkle on top.
In a large saucepan, heat oil for tempering. Add red chillies, mustard seeds, fenugreek seeds. When they splutter, add curry leaves and asafoetida. Place all the vegetables except banana gently in the pan. Cover with a rimmed plate and put water in it.
When half cooked, about 20 minutes or so, remove the lid. Add stuffed bananas and the remaining mixture from stuffing. Continue cooing on a medium heat till vegetables are tender.
Take off the stove, cover and set aside. When ready to serve, turn the whole vegetable out on a deep serving platter and serve hot with rice / roti.
Pressure cook the split gram with 4- 5 cups water, ginger,and turmeric until 3 - 4 whistles. When cool, remove and drain out water from top in another bowl and use it for ?? kadhi or osaman ??.
Heat ghee in a small pan, add asafoetida and cumin seeds. Saute for 2 -3 minutes. Pour this over cooked split gram. Churn the cooked gram to smooth consistency. Return to heat, add salt and let it simmer for about 10 minutes.