Vibrant Gujarati Bharelu Shaak (Stuffed Vegetable Medley)

Name: Vibrant Gujarati Bharelu Shaak (Stuffed Vegetable Medley)
Prep time: 15 min
Cook time: 25 min
Ingredients: ½ cup roasted peanut powder; ¼ cup grated fresh or desiccated coconut; 3 tbsp besan (chickpea flour); 2 tbsp sesame seeds (optional); 2 tsp red chili powder; 1 tsp turmeric; 2 tsp coriander powder; 1 tsp cumin powder; 1 –2 tsp sugar (optional but traditional); 1 tsp salt (adjust to taste); 1 tbsp lemon juice; 2 tbsp oil; 2 –3 tbsp water (as needed to bind); 6 –8 small baby potatoes (halved); 6 –8 small eggplants (brinjals, slit in a cross but kept whole); 10 –12 okra (bhindi, slit); 6 –8 tindora (ivy gourd, slit); 3 tbsp oil; ½ tsp mustard seeds; ½ tsp cumin seeds; 1 pinch asafoetida (hing); Curry leaves (optional); You may use any mix of these vegetables depending on availability.; Fresh coriander; A squeeze of lemon; Toasted sesame seeds

Author: Jacky

Published: November 19, 2025

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🎉 Introduction
Bharelu Shaak is a signature Gujarati-style stuffed vegetable dish bursting with flavor, fragrance, and color. Tender vegetables—usually potatoes, eggplants, okra, or tindora—are filled with a spiced, nutty masala made from peanuts, coconut, chickpea flour, and warming spices. The result is a comforting, aromatic sabzi that pairs beautifully with rotis, theplas, or steamed rice.

🧰 Equipment Needed

Large skillet or kadhai
Mixing bowl
Spoon for stuffing
Cutting board
Sharp knife
Measuring spoons

🛒 Ingredients

For the Stuffing Masala

½ cup roasted peanut powder
¼ cup grated fresh or desiccated coconut
3 tbsp besan (chickpea flour)
2 tbsp sesame seeds (optional)
2 tsp red chili powder
1 tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
1–2 tsp sugar (optional but traditional)
1 tsp salt (adjust to taste)
1 tbsp lemon juice
2 tbsp oil
2–3 tbsp water (as needed to bind)

For the Vegetables

6–8 small baby potatoes, halved
6–8 small eggplants (brinjals), slit in a cross but kept whole
10–12 okra (bhindi), slit
6–8 tindora (ivy gourd), slit
3 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
1 pinch asafoetida (hing)
Curry leaves (optional)

(You may use any mix of these vegetables depending on availability.)

Optional Garnishes

Fresh coriander
A squeeze of lemon
Toasted sesame seeds

👩‍🍳 Directions

Step 1: Prepare the stuffing by mixing peanut powder, coconut, besan, sesame seeds, chili powder, turmeric, coriander powder, cumin powder, sugar, salt, lemon juice, and oil. Add a few tablespoons of water until the mixture becomes crumbly but holds together when pressed.

Step 2: Wash and prepare the vegetables by making deep slits (without cutting fully). Keep baby potatoes halved, eggplants slit in a cross, okra slit lengthwise, and tindora slit.

Step 3: Carefully stuff each vegetable with the masala mixture, pressing gently so it stays inside. Reserve any leftover masala.

Step 4: Heat 3 tbsp oil in a large skillet or kadhai. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.

Step 5: Add all the stuffed vegetables gently into the pan. Sprinkle any extra stuffing masala over the top.

Step 6: Cover and cook on low heat for 20–25 minutes, turning occasionally to ensure even cooking and prevent burning.

Step 7: Once vegetables are tender and coated in the roasted masala, turn off the heat. Add fresh coriander and a squeeze of lemon if desired.

🍽️ Servings & Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

🧊 Storage & Reheating

Refrigerate leftovers for up to 2 days.
Reheat on low heat in a pan—avoid microwaving as it may dry the stuffing.
Add a splash of oil to revive texture if needed.

🥄 Variations

Only Potato & Eggplant: The most traditional combination.
With Methi: Add fresh fenugreek leaves for a bitter-savory balance.
Jain Version: Skip garlic and onion (this recipe is already Jain-friendly).
Healthier Bake: Bake stuffed vegetables at 375°F (190°C) for 25–30 minutes.
Spicy Version: Increase chili powder or add chopped green chilies to the masala.

❓ 10 FAQs

What vegetables are best for Bharelu Shaak?
Baby potatoes, brinjals, okra, and tindora are the traditional mix.
Can I make this without peanuts?
Yes—use extra besan and coconut for the stuffing.
Can I add onions or garlic?
Yes—add finely chopped onions to the stuffing for extra flavor.
Why is my stuffing dry?
Add a bit more oil or water to bind the mixture.
Do I have to pre-boil the potatoes?
Not necessary if they are small; cut larger potatoes smaller or parboil.
Can I cook it without much oil?
Yes, but keep heat low to prevent burning.
Can I use readymade masala?
You may add garam masala or dhana-jeeru for quick seasoning.
What do I serve this with?
Rotis, theplas, parathas, or rice and dal.
Why does my okra get slimy?
Keep the pan uncovered for a few minutes during cooking to reduce slime.
Can I make the stuffing ahead of time?
Yes—prepare it 1 day in advance and refrigerate.

🏁 Conclusion
Bharelu Shaak is a deeply flavorful, comforting Gujarati classic. With its spiced nutty stuffing and perfectly cooked vegetables, every bite is rich, aromatic, and satisfying. Whether served with warm rotis or thepla, it’s a meal that brings tradition and homemade warmth to the table.

Vibrant Gujarati Bharelu Shaak (Stuffed Vegetable Medley)

Bharelu Shaak is a signature Gujarati-style stuffed vegetable dish bursting with flavor, fragrance, and color. Tender vegetables—usually potatoes, eggplants, okra, or tindora—are filled with a spiced, nutty masala made from peanuts, coconut, chickpea flour, and warming spices. The result is a comforting, aromatic sabzi that pairs beautifully with rotis, theplas, or steamed rice.

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Prep Time 15

Cook Time 25

Servings: 4 Servings

Ingredients Equipment Method Notes

Ingredients

For the Stuffing Masala

½ cup roasted peanut powder
¼ cup grated fresh or desiccated coconut
3 tbsp besan chickpea flour
2 tbsp sesame seeds optional
2 tsp red chili powder
1 tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
1 –2 tsp sugar optional but traditional
1 tsp salt adjust to taste
1 tbsp lemon juice
2 tbsp oil
2 –3 tbsp water as needed to bind

For the Vegetables

6 –8 small baby potatoes halved
6 –8 small eggplants brinjals, slit in a cross but kept whole
10 –12 okra bhindi, slit
6 –8 tindora ivy gourd, slit
3 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
1 pinch asafoetida hing
Curry leaves optional
You may use any mix of these vegetables depending on availability.

Optional Garnishes

Fresh coriander
A squeeze of lemon
Toasted sesame seeds

Equipment

Large skillet or kadhai
Mixing bowl
Spoon for stuffing
Cutting board
Sharp knife
Measuring spoons

Method

Step 1: Prepare the stuffing by mixing peanut powder, coconut, besan, sesame seeds, chili powder, turmeric, coriander powder, cumin powder, sugar, salt, lemon juice, and oil. Add a few tablespoons of water until the mixture becomes crumbly but holds together when pressed.

Step 2: Wash and prepare the vegetables by making deep slits (without cutting fully). Keep baby potatoes halved, eggplants slit in a cross, okra slit lengthwise, and tindora slit.

Step 3: Carefully stuff each vegetable with the masala mixture, pressing gently so it stays inside. Reserve any leftover masala.

Step 4: Heat 3 tbsp oil in a large skillet or kadhai. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.

Step 5: Add all the stuffed vegetables gently into the pan. Sprinkle any extra stuffing masala over the top.

Step 6: Cover and cook on low heat for 20–25 minutes, turning occasionally to ensure even cooking and prevent burning.

Step 7: Once vegetables are tender and coated in the roasted masala, turn off the heat. Add fresh coriander and a squeeze of lemon if desired.

Notes

🧊 Storage & Reheating

Refrigerate leftovers for up to 2 days.

Reheat on low heat in a pan—avoid microwaving as it may dry the stuffing.

Add a splash of oil to revive texture if needed.

🥄 Variations

Only Potato & Eggplant: The most traditional combination.

With Methi: Add fresh fenugreek leaves for a bitter-savory balance.

Jain Version: Skip garlic and onion (this recipe is already Jain-friendly).

Healthier Bake: Bake stuffed vegetables at 375°F (190°C) for 25–30 minutes.

Spicy Version: Increase chili powder or add chopped green chilies to the masala.

❓ 10 FAQs

What vegetables are best for Bharelu Shaak?
Baby potatoes, brinjals, okra, and tindora are the traditional mix.

Can I make this without peanuts?
Yes—use extra besan and coconut for the stuffing.

Can I add onions or garlic?
Yes—add finely chopped onions to the stuffing for extra flavor.

Why is my stuffing dry?
Add a bit more oil or water to bind the mixture.

Do I have to pre-boil the potatoes?
Not necessary if they are small; cut larger potatoes smaller or parboil.

Can I cook it without much oil?
Yes, but keep heat low to prevent burning.

Can I use readymade masala?
You may add garam masala or dhana-jeeru for quick seasoning.

What do I serve this with?
Rotis, theplas, parathas, or rice and dal.

Why does my okra get slimy?
Keep the pan uncovered for a few minutes during cooking to reduce slime.

Can I make the stuffing ahead of time?
Yes—prepare it 1 day in advance and refrigerate.

🏁 Conclusion
Bharelu Shaak is a deeply flavorful, comforting Gujarati classic. With its spiced nutty stuffing and perfectly cooked vegetables, every bite is rich, aromatic, and satisfying. Whether served with warm rotis or thepla, it’s a meal that brings tradition and homemade warmth to the table.

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