Shev Bhaji | Khandeshi Shev Bhaji
a classic dish from the Khandesh region of Maharashtra.
Servings 4
Ingredients
- 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
Instructions
- 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.