Sambhariya means stuffing. The first time I prepared this dish was under the expert guidance of my mother in law and since then there is no looking back. I am blessed to have such a wonderful mentor. 
Ingredients:
7 to 8 eggplants (baingan/ brinjal)
For stuffing:
1 cup besan
1 tbsp red chilli powder
1/2 tbsp turmeric powder
1 tbsp dhania jeera powder
Salt to taste
1 tsp Grated jaggery (optional)
Crushed curry leaves
1/4 tsp Dry mango powder
Oil for seasoning
Mustard seeds
Jeera seeds
Asafoetida
Few curry leaves
Ingredients:
Wash and slit the eggplant horizontally and vertically. Now soak it in salt water for 5 minutes.
Now in a bowl, mix all the dry ingredients and mix well. Add 1tsp of oil and mix again properly. Now pat dry the eggplant in dry towel so the baingan is dry without water. Stuff the dry powder in the eggplant properly. Steam in pan for 10 to 15 minutes. Remove and keep aside. In another pan, heat oil, add mustard, jeera, asafoetida, curry leaves. Add steamed eggplant and toss for 2 to 5 minutes. Serve hot with Bhakri or phulka.
Note: You can use the same stuffing for any root vegetables. The curry/ vegetable will taste equally good.
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