This Gujarati style Bharwan Masala is perfect for stuffed vegetable shaak such as bhinda and baby aubergine and potatoes.
Bharela shaak no masalo is so full of flavour. It's made with the basic Indian spices with the addition of coconut, peanuts and coriander.
You can prepare this masalo in advance and use in your favourite stuffed shaak recipes.
Ingredients Notes and Substitutions
Flour - we are using besan also known as chana no lot or gram flour/chickpea flour. Use the fine variety for this recipe.
Sometimes my mum uses thin plain sev or gathiya, simply crush in a spice grinder and use instead of gram flour.
Spices and Masala Powders - cumin seeds, hing, red chili powder, turmeric powder, garam masala, cumin and coriander seeds powder (dhana jeeru), amchoor powder
Nuts and seeds - desiccated coconut, sesame seeds and ground roasted peanuts.
Herbs - fresh chopped coriander.
Salt and Sugar
Oil
Optional
Green chilli, ginger and garlic paste (just add before stuffing the vegetables)
You can make this bharwan masala without besan and peanuts too. You may add fresh grated coconut, however you won't be able to store for longer.
Serving Suggestion
Use bharwa masala for bharela bhinda (sambhariya), bharela ravaiya, bharela karela and even potatoes.
Serve the shaak as part of a Gujarati thali. Stuffed shaak go well with Gujarati dal or Gujarati Kadhi as they tend to be on the drier side.
Storage
You can prepare this masala up to 1 week in advance as long as you only mix in the coriander just before using in your recipe. Keep in the fridge in an airtight container.
Other Masala Recipes
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Gujarati Bharwan Masala (Bharela shaak no masalao)
Equipment
- pan
Ingredients
- ¼ cup gram flour
- 4 tablespoon oil
- ¼ teaspoon hing
- ½ teaspoon cumin seeds
- 2 teaspoon chilli powder red
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala
- 3 tablespoon ground coriander and cumin (dhana jeeru powder)
- 2 tablespoon sugar
- 2 tablespoon roasted peanut powder
- 2 tablespoon desiccated coconut
- 1 teaspoon amchoor powder or lemon juice
- 4 tablespoon coriander leaves fresh
- small pinch bicarbonate soda optional
Instructions
- Heat 1 tablespoon oil in a pan, add cumin seeds ,when crackle add hing and gram flour.
- Roast the gram flour on a very low heat till light golden brown. you will be able to smell the roasting flour.
- Turn off the heat, let the flour cool.
- Then add all the other ingredients including remaining oil and mix very well.
- Your gram flour bharwa masala is ready to stuff vegetables like Okra, Potatoes, baby aubergines, bitter gourd, onions and many more.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2012.
R says
it is so simple and delicious!
Priya Suresh says
Interesting masala..
Shobha says
I'll try this masala next time I make any bharwa sabji..I usually don't add that many ingredients...and the bhuna hua flavour must be awesome too.
Joan Benlloch says
I think a recipe really magnificent and with much taste.
Sayantani Mahapatra Mudi says
loved the very smell of this tongue tickling spice mix. awesome recipe.