Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 250 gms - small potatoes
  • 250 gms - small brinjals
  • 2 to 3 green bananas (each banana cut into 3 pieces)
  • ½ - coconut
  • 4 to 5 tbsp - coriander powder
  • 2 tsp - sugar
  • 2 tsp - chilly powder
  • 1 tbsp - ginger green chilly paste
  • ½ lemon
  • ¼ cup - oil
  • ½ tsp - mustard seeds
  • ¼ tsp - asafetida
  • 1 bunch finely chopped coriander leaves
  • salt to taste

How to Make Sambhariyu

  • For Stuffing:
  • Take a thali and mix coconut, coriander leaves, sugar, salt, coriander powder, chilly powder and lemon juice. Mix well.
  • Peel the potatoes, make a cross slit on the head of the potatoes, brinjals and bananas for the stuffing.
  • There is no need to peel the brinjals and bananas.
  • Stuff the potatoes, brinjals and bananas with the mixture.
  • To Proceed:
  • Take ¼ cup of oil in a large kadhai, add mustard seeds.
  • When they began to splutter add asafetida.
  • Introduce the stuffed vegetables into the kadhai in the following order:
  • Stuffed potatoes, bananas and lastly brinjals.
  • If there is any mixture left over sprinkle over the vegetables.
  • Cover with a lid with some water on it and cook on a very slow flame for about ½ an hour or till the vegetables are done.
  • To check, poke a knife gently through the vegetables without breaking them.
  • Garnish with coriander leaves and grated coconut.