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
Dabeli Masala
Gujarati Chai Masala Mix
Badam Milk Masala Powder
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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.
Note – 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.
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.
This spicy carrot soup is perfect for chilly autumn and winter days. It’s flavoured with spices for a gentle warmth and is naturally vegan.
- Ingredients notes and substitutions
- Serving suggestion
- Storage
- Other Soup Recipes
Warm up with a bowl of spicy carrot soup that’s bursting with flavour and just the right amount of heat!
This cosy recipe starts with a simple base of carrots, onion, and garlic, cooked to bring out their natural sweetness. Then it’s spiced up with a kick of cayenne pepper and a hint of earthy cumin, adding depth and warmth to each spoonful.
The result is a smooth, velvety soup with a satisfying blend of sweet and spicy. Perfect for a chilly evening, this soup is not only delicious but packed with nutrients, making it a go-to for a comforting, healthy meal.
Other carrot soup recipes you’ll love are my Carrot, Coconut and Ginger Soup and Thai Carrot Soup .
Ingredients notes and substitutions
Carrots – I have used fresh orange carrots for this recipe. Frozen or canned carrots does work too.
Onion – white or yellow onion works best, again you can use frozen onion slices for this soup recipe.
Garlic – fresh garlic works best.
Ginger paste – fresh is best but you can use jarred paste.
Oil – I have used olive oil this time, however sunflower oil, avocado oil or rapeseed oil can be added too.
Spices – red chilli powder/cayanne powder and ground cumin.
Vegetable stock
Fresh Coriander , lime juice and chilli flakes (optional)
Add a half teaspoon turmeric powder if you wish.
Use Coconut milk or cashew cream for a creamy soup.
Serving suggestion
Topping Ideas
Add a dollop of yogurt, a sprinkle of pumpkin seeds, roasted peanuts or a dash of chili oil for extra flavour.
Serve spicy carrot soup with warm Air Fryer Bread or Sundried Tomato Bread .
Storage
Storage : This soup keeps well in the refrigerator for up to 3 days or it can be frozen for longer storage. This spiced carrot soup soups keep well for 2–3 months in the freezer.
Other Soup Recipes
African Peanut Soup
Instant Pot Bean Soup
Mulligatawny Soup
Butternut and White Beans Soup
French Chestnut Soup
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Spicy Carrot Soup
Equipment
- 1 pan or Instant Pot
- 1 Blender or Hand blender
Ingredients
- 6 cup carrots peeled and roughly chopped
- 1 cup onion peeled and chopped
- 5 cloves garlic
- 1 tablespoon ginger paste
- 2 tablespoon oil
- 1 teaspoon red chilli powder
- 1 teaspoon ground cumin
- 4 cup vegetable stock broth
- 3 tablespoon coriander
- ½ teaspoon red chilli flakes
Instructions
Pan
- Heat the olive oil in a large pan or pot over medium heat. Add the chopped onion and garlic cloves and cook until just softened, about 5 minutes.
- Stir in the ginger, and cook for another minute until fragrant.
- Add the sliced carrots to the pan, sprinkle in the cumin, turmeric (if using) and red chilli powder. Stir the spices with the carrots and cook for another 1-2 minutes, allowing the spices to become fragrant.
- Pour in the vegetable stock. Stir everything together, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the carrots are tender.
- Once the carrots are soft, remove the pan from heat. Use an immersion blender to purée the soup directly in the pan until smooth. (If using a regular blender, blend the soup in batches, being careful with the hot liquid.)
- If you’d like a creamier texture, stir in the coconut milk at this stage. Add salt and pepper to taste, Reheat if needed.
- Ladle the soup into bowls, garnish with fresh coriander and chilli flakes , and squeeze a bit of fresh lime or lemon juice on top if desired.
Instant Pot
- Set the Instant Pot to the “Sauté” mode and add olive oil. Once hot, add the chopped onion and garlic sauté for about 3-4 minutes until softened.
- Add ginger and cook for another minute, stirring until fragrant.
- Add the sliced carrots to the pot, sprinkle in the cumin, turmeric (if using) and red chilli powder. Stir the spices with the carrots and cook for another 1-2 minutes, allowing the spices to release thier flavours.
- Pour in the vegetable stock. Stir everything to combine, scraping up any browned bits from the bottom of the pot.
- Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting, adjust to high pressure, and set the timer for 5 minutes.
- When the cooking cycle is complete, carefully perform a quick release by turning the valve to the “Venting” position. Once the pressure is fully released, open the lid.
- Use an immersion blender to purée the soup directly in the Instant Pot until smooth. (If using a regular blender, let the soup cool slightly, then blend in batches.)
Video
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.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in March 2018.
