Shev bhaji is a spicy curry belonging to Maharashtrian - Khandeshi cuisine. It is onion and dry coconut based curry with tomato and spices. It is topped up with tikhat motti sev or gathiya. You can adjust the spiciness to suit your taste. It can be served with bhakri or bread or pav.
Serves: 3 to 4
Ingredients:
- Tikhat motti sev/gathiya - 100 gm
- Onion (sliced) - 1 large
- Tomato (chopped) - 1 large
- Ginger - 1/2" piece
- Garlic - 10 to 12 cloves
- Dry coconut (grated) - 1/2 cup
- Kashmiri red chillies - 2
- Byadgi red chilly - 1
- Chilly powder - as per your requirement
- Coriander seeds - 1/2 to 3/4 tsp
- Black pepper - 6 to 8
- Cloves - 2
- Cinnamon - 1/4" piece
- Bayleaf - 1 small
- Fennel seeds - 1/3 tsp
- Cumin seeds - 1/4 tsp
- Poppy seeds - 1/3 tsp
- Mustard seeds - 1/4 tsp
- Hing - 1/4 tsp
- Turmeric powder - 1/8 tsp
- Oil - 2 tbsp
- Jaggery/sugar to taste (optional)
- Salt to taste
- Coriander leaves - for garnishing
- Heat 1 tbsp oil in a pan and fry ingredients numbering 10 to 17 till they give out aroma, take them out.Fry red chillies in the same oil and take out.
- Now, stir fry onion in it till it turns slight golden.
- Add dry coconut and stir fry till it turns slight brown.
- Add tomato and stir fry till it softens. Let it cool.
- Grind with ginger, garlic and fried spices without adding water.
- Heat remaining oil in a pan and add mustard seeds.
- Add hing and ground paste.
- Stir fry till it leaves oil (5 min approx.)
- Add turmeric powder and water (4 cups approx.)
- Add salt and jaggery/sugar.
- Check the taste and add chilly powder.
- Bring it to boil.
- Simmer for 5 min.
- Add sev at the time of serving.
- Garnish with coriander leaves.
- Serve hot with jowar bhakri/bread/ pav.
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