Stuffed Vegetables Curry (bharelu shaak)

One of my favourites for traditional Gujarati food, this is a simple recipe, but it is slightly different to the normal curries so it is good to make when you are having friends over. This is a curry where the vegetables are stuffed with a spicy mixture. Recently I have also added mushrooms to the list of vegetables in the dish, which is quite a good combination with all the other vegetables and spice/gravy mix.  As with all the Asian recipes the spices can be added to taste and you can experiment with different ones to what I have used.  You can also just steam the vegetables, which gives a very dry curry, but tastes equally good.  As I have grown up with the one with a tomato gravy, that is what I have shared with you.  I hope you give this recipe a go, it is worth trying once and goes well with chapatti (Indian wholemeal flat bread) and rice.

Stuffed Vegetable Curry (Bharelu Shaak)

Quantity of vegetables can be varied according to the number of people enjoying the meal.  I normally use 2 of each vegetable and a spare potato. Serves 2.


6 medium to small potatoes

4 small aubergines

1 medium carrot

4 small onions

1 cup peas

1 cup chopped tomatoes

1 tbsp oil for tempering

1 tsp each of mustard, cumin seeds and asoefatida powder

Stuffing mixture

1 cup chickpea (besan/gram) flour

1 tsp each of, salt, chillies powder, turmeric, ground cumin and coriander

2 tsp each of, ground nuts, ground fennel (variali), sesame seeds

1 tbsp oil

2 tbsp chopped fresh coriander

* you can add 1 tsp of garlic paste *


1) Mix the stuffing mixture to resemble bread crumbs and keep aside.

2) Cut small wedges out of the top and bottom or centre of each of the vegetables then fill them with the stuffing mixture, and keep aside.

3) In a pan temper the oil with mustard seeds, cumin and asoefatida. Once they start to pop add the vegetables and the tomatoes.

4) Sprinkle any remaining flour mixture and let it cook on a low heat until the vegetables are done.  Try not to mix or move vegetables too much as they tend to break, alternatively you can cook them in the pressure cooker.


One thought on “Stuffed Vegetables Curry (bharelu shaak)

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  1. My dearest daughter Kiran you have made me proud. I can still remember the times when you used to come into the kitchen when I was cooking barely knee high wanting to help me do the daily cooking wanting to make puris playing with your kitchen toys, rolling out baby puris that I then used to fry them for you to eat with your sisters. When I used to make the above ‘bharelu shak’ you all used to love it so much that you and Jyoti used to fight to clean the pan at the end with rice as all the caramilised spices that used to stick to the sides simply tasted devine ;-)(you both did share in the end :-)) You have really made us very proud starting this blog lots of love and blessings for all your future ventures Mummy.


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