Varadiyu Shak | Rajkot Varadiyu Shak | Gujarati Rasoi

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Varadiyu Shak
Vinubahi Varadiyu Shak is very famous in Gujarat. Varadiyu is a healthy and very traditional recipe of Gujarat. Kathiyawadi Varadiyu recipe is prepared using various vegetables stuffed with a special masala and is then cooked in a tasty gravy. Traditionally the vegetables are steamed using hay, stones and various herbs. In this recipe we will make Varadiyu recipe at home in a simple way. Varadiyu can be prepared using various vegetables like tomato, potatoes, onions, ringan, parval, tindola, marcha, etc. You can use vegetables as per your choice to make this authentic Varadiyu shaak. This Varadiyu recipe in Gujarati is extremely easy and simply tasty. Varadiyu is a must try recipe and you should at least try it once. Try out this Gujarati Varadiyu recipe and let me know about the taste in the comment box.
Varadiyu Shak Recipe Video : https://youtu.be/6Yumr769IGo

Recipe: Ingredients:

  • Onions
  • Potatoes
  • Tomatoes
  • Vadvani Marcha
  • Brinjals

For Masala:

  • 1.5-2 Cups of Gram Flour (Besan)
  • ½ Cup Roasted Peanuts (Singdana)
  • ½ Cup Finely Chopped Green Garlic (Hara Lehsun)
  • ½ Cup Finely Chopped Coriander Leaves (Dhania)
  • 1-1.5 Teaspoon Ginger-Garlic-Green Chili (Adrak-Lehsun-Hari Mirch) Paste
  • 1-1.5 Teaspoon Fennel Seeds (Saunf)
  • 5-6 Cloves (Laung)
  • 8-10 Black Peppercorns (Sabut Kali Mirch)
  • 3-4 Cinnamon Sticks (Dalchini)
  • 1-2 Teaspoon Sesame Seeds (Safed Til)
  • 1-1.5 Teaspoon Red Chili (Lal Mirch) Powder
  • 1 Teaspoon Garam Masala
  • 1-1.5 Teaspoon Dhana Jeera Powder
  • ½ Teaspoon Turmeric Powder (Haldi)
  • Juice of 1 Lemon
  • 1 Teaspoon Sugar
  • Salt

For Gravy:

  • 2-3 Finely Chopped Onion
  • Puree of 2-3 Tomatoes
  • 1-1.5 Teaspoon Ginger-Garlic (Adrak-Lehsun) Paste
  • 10-12 Curry Leaves (Kadi Patta)
  • 2 Dried Red Chilies (Sukhi Lal Mirch)
  • 2 Bay Leaves (Tej Patta)
  • 4-5 Black Peppercorns (Sabut Kali Mirch)
  • 4-5 Cloves (Laung)
  • 1 Star Anise (Chakri Phool)
  • 2-3 Cinnamon Sticks (Dalchini)
  • 1 Teaspoon Cumin Seeds (Jeera)
  • ¼ Teaspoon Asafoetida (Hing)
  • ½ Teaspoon Turmeric Powder (Haldi)
  • 1-1.5 Teaspoon Dhana Jeera Powder
  • 1.5-2 Teaspoon Red Chili (Lal Mirch) Powder
  • Finely Chopped Coriander Leaves (Dhania)
  • Salt
  • Oil


Procedure:

  1. Heat some oil and roast the gram flour. Roast it on medium gas till it changes colour.
  2. In a mixer add cinnamon sticks, cloves, black peppercrons, fennel seeds and roasted peanuts. Grind it coarsely.
  3. Take the roasted gram flour in a mixing bowl and add the coarsely grinded powder, ginger-garlic-green chili paste, finely chopped green garlic, finely chopped coriander, turmeric powder, dhana jeera powder, red chili powder, garam masala, sesame seeds, lemon juice, sugar and salt. Mix it well.
  4. Now make slits in potatoes, onions and brinjals. Make a slit it vadvani marcha and remove its seeds. Similarly make a cavity in the tomatoes and remove the pulp inside it.
  5. Fill the stuffing inside all these vegetables.
  6. In a deep bottomed utensil heat some water and place a hole sieve over it. Place a wet cotton cloth over the hole sieve. Place all the vegetables except vdavani marcha and tomatoes. Add so me masala over it. Fold the cloth and cover the utensil with a dish and place some wright over the dish to prevent the steam from escaping the utensil. Steam it on high gas for 5 minutes and then on low gas for 20 minutes.
  7. After 20 minutes add tomatoes and vadvani marcha and steam on low gas for 15 minutes.
  8. For gravy heat some oil and add cumin seeds, dried red chilies, bay leaves, black peppercorns, cloves, star anise, cinnamon sticks and curry leaves. Sauté it well.
  9. Add asafoetida and finely chopped onions. Stir till onions turn golden brown.
  10. Add ginger-garlic paste and tomato puree. Cook them well.
  11. Add turmeric powder, red chili powder, dhana jeera powder and salt. Mix well.
  12. Add the remaining stuffing and sauté it well.
  13. Add water as per requirement and prepare the gravy. Let the gravy come to a boil.
  14. Add the steamed vegetables into the gravy. If the vegetables are still little bit raw you can cook them in the gravy.
  15. Garnish it with some coriander leaves and Varaliyu is ready.

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