Kanda Aloo Sambhariyu
by Tarla Dalal

The Kanda Aloo Sambhariya is a Gujarati delicacy, which is very different from the usual, run-of-the-mill subzis. A special procedure gives this dish a very unique taste and mouth-feel, although it is made only with potatoes, onions and common spices!

Here, the potatoes and onions are stuffed with a masala that comprises besan, coconut, sesame and other common ingredients, and then pressure cooked.

The stuffed and cooked veggies are further perked up with a traditional tempering and everyday spice powders, to get a super tasty dish.

You can enjoy this with Kadhi and Roti .

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Kanda Aloo Sambhariyu recipe - How to make Kanda Aloo Sambhariyu

3 medium sized peeled potatoes
2 medium sized peeled onions
1 1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
1 tbsp sugar
1 tsp lemon juice
salt to taste

For The Filling
2 tbsp grated coconut
3/4 cup finely chopped coriander (dhania)
1/8 tsp baking soda
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp sugar
1/2 tsp sesame seeds (til)
2 tbsp besan (bengal gram flour)

Method
For the filling

Combine all the ingredients in a deep bowl and mix very well. Keep aside.

How to proceed

Slit the potatoes into 2 equal portions and the onions into 4 equal portions using a sharp knife.
Stuff each potato and onion with a little of the prepared filling. Keep the remaining filling aside.
Combine the stuffed potatoes, stuffed onions, salt and approx. 5 tbsp of water in the pressure cooker, mix gently and pressure cook for 5 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a deep non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
Add the chilli powder, remaining filling, sugar, lemon juice, cooked potato and onion mixture, a little salt and ¼ cup of water, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.