The Kutchi Recipe Every Gujarati Family Should Know! ❤️ | Chef Aanal Kotak

Bold spices, stuffed chillies, tender potatoes, and onions slow-cooked in a rustic besan masala, Kutchi Sambhariyu is a celebration of authentic Gujarati flavours. KUTCHI SAMBHARIYU CHEF AANAL KOTAK Prep Time: 20 Minutes Cooking Time: 25 Minutes Serves: 3–4 ⸻ A traditional Kutchi-style mixed vegetable preparation made with stuffed chillies, potatoes, and onions coated in a bold besan-based masala. Steamed and finished with a robust tempering, this dish is rustic, spicy, and deeply flavorful. ⸻ INGREDIENTS FOR MASALA MIXTURE 1 Bowl Besan 1/4 Cup Sesame Seeds 1/2 Cup Peanuts (Coarsely Crushed) Salt To Taste 1/2 Tsp Turmeric Powder 1 Tsp Red Chilli Powder 1 Tsp Coriander Powder 1 Tsp Cumin Powder 1/4 Cup Fenugreek Leaves (Finely Chopped) 1 Tsp Garam Masala 3 Tbsp Oil 2 Tbsp Sugar (Coarse) 1 Tbsp Garlic Paste 1 Tbsp Green Chilli Paste 1 Tbsp Ginger Paste 2 Tbsp Lemon Juice FOR VEGETABLES 2 Red Bharwa Chillies 2 Green Bharwa Chillies 1 Bowl Potatoes (Small, Halved) 1 Bowl Onions (Small, Halved) FOR TEMPERING 3 Tbsp Oil 1/2 Tsp Mustard Seeds 1/2 Tsp Asafoetida 10–12 Curry Leaves 2 Dry Red Chillies 2 Bay Leaves 1 Tbsp Ajwain 6–7 Garlic Cloves (Crushed) FOR FINISHING 1/4 Cup Water ⸻ METHOD 1. In a parat, add besan, sesame seeds, crushed peanuts, salt, turmeric powder, red chilli powder, coriander powder, cumin powder, fenugreek leaves, and garam masala. 2. Add oil, coarse sugar, garlic paste, green chilli paste, ginger paste, and lemon juice. Mix well to form a dry, flavorful masala. 3. Slit the red and green bharwa chillies and stuff them with the prepared masala. 4. Add potatoes and onions into the remaining masala and mix well so they are evenly coated. 5. Transfer stuffed chillies, coated vegetables, and leftover masala into a steaming container. 6. Steam in a preheated steamer for 10–15 minutes until potatoes are cooked. 7. Heat oil in a pan. Add mustard seeds, asafoetida, curry leaves, dry red chillies, bay leaves, and ajwain. 8. Add crushed garlic and sauté until aromatic. 9. Add the steamed vegetables and stuffed chillies along with the masala. Mix gently without breaking. 10. Cook for 2 minutes while stirring continuously. 11. Sprinkle water evenly, mix lightly, and allow the masala to bind well. 12. Serve hot. ⸻ SERVING STYLE Serve hot with simple steamed rice and ghee for a comforting meal, or pair with bajra rotla or phulka for a more traditional Kutchi experience. For a complete plate, add chaas, sliced onions, and lemon wedges on the side to balance the bold, spicy flavors.