Rajni's Vegetable Sambhariya

  • Put four tbsp sunflower oil into a deep pan

  • Add all cooking spices and the potatoes and cover for 20 minutes, stirring occasionally

  • When potatoes are starting to soften, add aubergines, onions and peppers

  • Prepare the Masala - combine all ingredients in a mixing bowl and stir into a sticky paste

  • When veg is nearly soft, add the Masala and stir

  • Serve with chapatis, raita, dahl, rice and lassis


    Natural yoghurt (1/3)

    Water (2/3)

    Fresh coriander, finely chopped Salt to taste

    Cumin powder

  • Combine in a blender and serve

Serves 8/9


500g small potatoes, skin on

500g small red onions, peeled and sliced halfway to the centre on one side

2 aubergines, cut into large chunks

2 peppers, cut into 4/6 pieces

For cooking

8-10 tbsp sunflower oil

2 green chillies

1 tsp mustard seeds

½ tsp fenugreek seeds

½ tsp asafoetida

5 curry leaves

For the Masala

450 grams chickpea flour

2 tbsp coriander

1 tbsp cumin seed powder

1 tsp turmeric

1 tsp chilli powder

2 tps salt

2 tsp sugar

6 tbsp sunflower oil


Read Rajni’s interview here