Dadi Rajni’s Gujarati Dry Vegetable Curry

Name: Dadi Rajni’s Gujarati Dry Vegetable Curry (Sambhariya)
Yield: Feeds 8 as part of a thali or 4 as a main
Ingredients: 1 tsp chilli powder; 8 tbsp sunflower oil; 500 g (1 lb) new potatoes; 1 tsp turmeric; 5 dried curry leaves; 2 tbsp fresh coriander, stalks removed and leaves finely chopped; 80 g (scant 1 cup) chickpea (gram) flour; 1 tbsp ground cumin; 1 tsp fenugreek seeds; 2 tsp caster sugar; 2 tsp salt; 2 green peppers, roughly cut into 3cm (1¼in) squares; 450-500 g (1 lb) small red onions, peeled, with a cross shape cut to the centre; ½ tsp asafoetida; 2 aubergines, cut into large chunks; 2 tsp mustard seeds; 2 green bird’s-eye chillies, whole with a small slit made in the side

Sambhariya

Preparation info

Feeds
8
as part of a thali

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton and Anastasia Miari

Published 2021

About

Ingredients

500 g (1 lb) new potatoes
8 tbsp sunflower oil<

Stew
Main course
Vegan
Gluten-free

Method

Parboil the new potatoes.
Prepare the masala by combining all the ingredients in a mixing bowl.
In a frying pan heat ½ tbsp sunflower oil. Add the masala and toast the mix to bring out the flavours, stirring constantly for 5 minutes until it is more yellow in colour, then take off the heat.
Put 4 tbsp sunflower oil into a large pan on a medi