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Sambhariya Recipe I Mix vegetables in tangy mint sauce

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Sambhariya -Assorted mixed vegetables cooked in a flavorful mint sauce – a delicacy from Sindh, Pakistan.
sambhariya subzi in mint sauce
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5 from 1 vote

Sambhariya ,Mix vegetables in tangy mint sauce

Sambhariya -Assorted mixed vegetables cooked in a flavorful mint sauce – a delicacy from Sindh, Pakistan.

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Side Dish
Cuisine: Sindhi Cuisine
Keyword: chutney, mix vegetable, sambhariya
Servings: 4 person
Calories: 288kcal
Author: Anjana Chaturvedi

Ingredients

  • 3 medium Potatoes / Aloo
  • 300 gm okra /bhindi
  • 300 gm Brinjals / Baingan
  • 300 gm Capsicum – 300 gms
  • 5 slices Bitter Gourd / Karela
  • 1/2 cup Fresh coriander – 1/2 cups
  • 1/2 cup Fresh Mint / Hara Pudina
  • 1 Tomatoes / Tamatar
  • 3 Green Chillies / Hari Mirch
  • 1/2 tsp Ginger / Adrak
  • 1 tsp Mango Powder / Amchoor Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Lemon Juice / Nimbu Ka Ras
  • 1/2 tsp Sugar / Chini
  • 1 tsp Salt / Namak
  • 1/5 tsp Refined Flour / Maida
  • 1/3 tsp Asafoetida / Hing powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 2.5 tbsp Cooking Oil for tempering

Instructions

  • Wash and chop the vegetables in big chunky pieces. Apply salt to bitter gourd pieces and keep aside for 15 minutes and then wash well with water.
  • Heat oil in a pan and deep fry all the vegetables. (Alternatively, you may boil the potatoes and stir fry rest of the vegetables, if you want to avoid deep frying)
  • Take mint, chillies, coriander, ginger and tomato in a mixer jar and grind to a coarse paste.
  • Take this paste in a bowl and add gram flour, salt, sugar, chilli powder, mango powder and turmeric.mix well.
  • Heat 2 tbls oil in a non stick pan, add asafoetida and then add the mint paste and stir fry it for a minute on medium heat.
  • Now add 1 cup water and mix well, then add all the vegetables except okra.
  • Mix, cover with a lid and cook for 2 minutes.
  • Open the lid, add the okra, 1 tsp lemon juice and mix gently.
  • Cover and cook for another minute.
  • The curry is now ready to serve.
  • Serving suggestions: Best served with roti, daal and rice.

Nutrition

Calories: 288kcal | Carbohydrates: 48g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 725mg | Potassium: 1324mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1597IU | Vitamin C: 122mg | Calcium: 128mg | Iron: 3mg

Reader Interactions

Comments

  3. Cham

    This blog should be a lovely gift to your daughter.
    Like ur collections – mint sauce with mixed veg is simply delicious!

  5. Pasta And Paratha

    I am turning into a big fan of your no 0nion-no garlic recipes..makes me want to go back to my maayeka roots where all food i still cooked without the two ingredients! nice recipe.

  7. Kavi

    I simply love the ingredients! (except karela of course 😀 ) All those vegetables in mint sauce is pure bliss!!!!! Loved your recipes! 🙂 & following you via GFC now 😀

  9. Prathima Rao

    Such flavorful & soo….deliscious subzi!!!Im bookmarking this 😉

    Happy new to u too..

    Prathima Rao
    Prats Corner

  10. sangeeta

    This is such a flavorful subzi to have. I do it with some vegetables but never tried it with this assortment, with karela it must be a really different thing altogether. On my list now.

  19. chitraj.hegde

    Happy new year Dear..the vegetable looks simply superb…very nice combo of veg and spices…..must try…there is a surprise for u in my blog…plz visit my blog..

5 from 1 vote (1 rating without comment)