Shev Bhaji – a classic Khandeshi dish.
Shev Bhaji is a hot spicy curry made of onion, dry coconut and spices in which thick sev is added. This dish originates from the Khandesh region of Maharashtra. The region to the north of Maharshtra with areas such as Jalgaon, Nashik and Ahmednagar is known as Khandesh.
Food in Khandesh is influenced by the cuisine of neighbouring states of Gujarat and Rajasthan. The use of shev in their food preparation can be attributed to the influence of Gujarati and Rajasthani culture. Just like the sev tamatar sabzi of Gujarat, shev bhaji is a popular dish from Khandesh. Khandeshi food is known to be very spicy and they use the spicy Kaala Masala in most of their dishes. Some of the famous Khandeshi dishes are Vangyache Bharit (made using white and green brinjals) , Zunka Bhakar, Pithla Bhakri, Shev Bhaji and Maande (a variant of puran poli).
About Shev Bhaji
Shev Bhaji is a popular dish from Khandesh which is made without any vegetables. It is known for its robust flavours. A spicy curry is made using onions, dry coconut, ginger garlic, chillies, garam masala to which thick shev is added.
Shev /Sev is added to the curry just before serving so that the sev retains its crunch. You can also let the sev soak in the gravy and get soggy. Shev Bhaji is served with bhakri or chapatis. It also pairs well with pav. Shev Bhaji shares some similarities with Misal Pav in terms of spiciness and texture. While Shev bhaji contains shev which adds crunch to the dish, Misal Pav includes farsan (a mixture of crunchy snacks) as a topping thus providing a similar textural element.
Traditionally, it is made using the Khandeshi Kaala masala. However, I have used garam masala for this recipe.
List of ingredients for Shev Bhaji
Dry Bedgi red chillies
Kashmiri red chilli powder
chopped coriander leaves
Step-wise recipe with pictures
To make the masala, we will need chopped onion, grated dry coconut, ginger, garlic and dry red chillies.
Heat oil in a pan. Add chopped onion.
Saute till the onion turns golden brown.
Now, add grated dry coconut, ginger, garlic and dry red chillies.
Roast all the ingredients till the coconut turns golden brown. Allow this to cool completely.
Transfer this to a mixer jar. Add some water and blend to a fine paste. Keep this masala paste aside.
Heat oil in a pan. Add asafoetida and turmeric powder.
Next, add the masala paste.
Saute till the masala is well roasted and starts leaving the pan.
Add Kashmiri chilli powder, garam masala and salt. Mix well. Add water.
Cover and cook till the curry comes to a brisk boil.
Simmer on low flame for few minutes.
Garnish with chopped coriander.
For serving shev bhaji, pour the curry into a serving plate.
Add the shev . Add lemon juice and garnish with chopped coriander leaves. Serve with chapati, bhakri or paav.
Shev Bhaji | Khandeshi Shev Bhaji
- 2 ½ to 3 cups of shev
- 1 large onion, thinly sliced
- ¼ cup grated dry coconut
- 5 to 6 cloves of garlic
- 1 inch ginger, chopped
- 5 to 6 Bedgi dry red chillies
- 3 tbsp oil
- a pinch of asafoetida (hing)
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- 1 tsp garam masala
- salt to taste
- 2 to 3 tbsp of chopped coriander
- few lemon wedges
- Heat 1 tbsp oil in a pan.
- Add chopped onion.
- Saute till the onion turns golden brown in colour.
- The onion should lose its raw smell and turn fragrant.
- Now, add grated dry coconut, ginger, garlic and dry red chillies .
- Saute the ingredients till the coconut turns golden brown and all other ingredients are well roasted.
- Allow this to cool completely.
- Once cooled,transfer the ingredients to a mixer jar.
- Add some water and blend to a fine paste.
- Keep this masala paste aside.
- Heat 2 tbsp oil in a pan.
- Add asafoetida and turmeric powder.
- Next, add the masala paste.
- Saute till the masala is well roasted and starts leaving the sides of the pan.
- Add Kashmiri chilli powder, garam masala and salt. Mix well.
- Now add 4 cups of water. Give a quick mix.
- Cover and cook till the curry comes to a brisk boil.
- Simmer on low flame for few minutes. Garnish with choppedcoriander.
- For serving shev bhaji, pour the curry into a serving plate/bowl.
- Add the shev .
- Squeeze half a lemon and garnish with chopped coriander leaves.
- Serve with chapati, bhakri or paav.
Some interesting Maharashtrian Recipes
Mirchi cha Thecha
Ansa Phansachi Bhaji
Chinch Gulachi Aamti
Maharashtrian Festive Thali
Since we are looking at all Maharashtrian recipes, here is a Maharashtrian festive thali consisting of varan bhaat, batata bhaji, puri, shrikhand, vaalacha birda, bhoplyacha salachi chutney, alu wadi, khamang kakdi, mango pickle and ukadiche modak. Recipe for all the dishes is here.
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