Sambhariya Ravaiya

Sambhariya Ravaiya is a traditional Gujarati dish, which refers to the stuffing used inside vegetables like brinjal, bhindi potatoes, parvar, and more. This flavorful and aromatic dish is a staple in many Gujarati households and is often served with hot rotis or steamed rice.

Stuffed Brinjal

Ingredients-

  • 250 grams small brinjal
  • 1 medium-sized potato
  • 5 tablespoon oil
  • 2 teaspoons finely chopped coriander
  • 2 teaspoons finely chopped green garlic
  • 8 teaspoon Bharat Ravaiya Mix
  • Salt to taste

Method-

  1. Prepare the Brinjal and Potatoes: Cut the eggplants in half and make four slits in each half. Cut the potato into four pieces. Set aside.
  2. Prepare the Stuffing: In a bowl, mix 1 tablespoon of oil, finely chopped coriander, and garlic with the Ravaiya mix. Use this mixture to stuff the slits in the eggplants.
  3. Cook the Vegetables: In a pressure cooker, heat the remaining oil. Add the stuffed eggplants and the potato pieces. Sprinkle the remaining Ravaiya masala over the vegetables and add a little water to prevent sticking.
  4. Pressure Cook: Cover the pressure cooker and cook for 2 to 3 whistles. Allow the steam to escape completely before opening the cooker.
  5. Serve: Once cooked, sprinkle additional chopped coriander on top. Serve hot with rotis or steamed rice.

This recipe can be used for parvar as well.

Stuffed Bhindi

Ingredients-

  • 500 grams small-sized bhindi (okra)
  • 5 to 6 teaspoons oil
  • 2 teaspoons finely chopped coriander
  • Half teaspoon fenugreek seeds
  • 8 tablespoons Bharat Ravaiya mix

Method:

  1. Prepare the bhindi: Wipe and clean the okra thoroughly. Remove the seeds and make slits in each bhindi/
  2. Prepare the Stuffing: In a bowl, mix 2 tablespoons of oil, finely chopped coriander, and Bharat Ravaiya mix. Use this mixture to stuff the slits in the bhindis. Set aside.
  3. Cook the Stuffed bhindi: In a pan, heat the remaining oil and add the fenugreek seeds. Once the seeds turn red, add the stuffed bhindi and mix well.
  4. Season and Cook: Adjust the salt to taste and add 2 drops of lemon juice. Cover the pan with a lid and let the bhindi cook on medium flame for a few minutes. Remove the lid and continue to cook the bhindi in the open pan until it is well cooked.
  5. Serve: Garnish with additional chopped coriander and serve hot with phulkas.