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Sambhariya ,Mix vegetables in tangy mint sauce

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

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Sindhi Cuisine
Keyword: chutney, mix vegetable, sambhariya
Author: Anjana Chaturvedi


  • 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


  • 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.