Shev Bhaji-Khandeshi Style

  • Yield : 1
  • Servings : 2-4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m

Maharashtra … as it is rightly called( Maha-huge,Rashtra-land or country) is a huge state , and hence has a wide variety within its cuisine.

The food in the coastal belt, primarily Mumbai and Konkan(ratnagiri,sindhudurg etc) has mild spicy sweet and sour flavours with extensive use of fresh coconut. Whereas, when you move away from the coast ,into the state , its more of spices,red chilly and an extensive use of peanuts and dry coconut!

Its interesting to see how a  Baingan ka Bharta(wangyache Bharit) or Bharli wangi  can be made in two different ways ,using different combination of ingredients and spices in two different regions of same state.


Khandesh , is one such region in North Maharashtra , rich in earthy flavours and spices. Be it Bharith Bhakari ,Bharali wangi ,Mutton Rassa or the Khaparachi Pooran Poli( Its not the regular pooranpoli, its almost made like a roomali roti , without using a rooling pin and roasted on an inverted huge kadhai called have to see the women making it…you just miss a beat , when the stuffed poli leaps in the air and lands on the pan)

The spice content in the food is so high ,that it will make an unaccustomed person run for ice!!

But it is Jalgaon from this region that gave us the ultimate Shev Bhaji !! A spicy delight , relished with rice bhakari’s ,that absorbs some of the spice, and makes its enjoyable!! And it is quick , with limited ingredients and simple!!

A classic recipe taught to me by my Mom In Law….!!!!

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  • 1 1/2 Cup Shev ( its like our spicy red thick sev, only its little hard and not khasta like the ones from farsan shop, you have to ask for the subji walla sev from the market)
  • 1 Medium Onion chopped
  • 8-10 Cloves of Garlic
  • 2 tbsp Grated Roasted Dry Coconut or Khopra
  • 1 tsp Mustard seeds
  • 1 tsp Cumin/jeera
  • 1/2 tsp Hing/Asafoetida
  • 2 tsp Red Chilly Powder
  • 1 tsp Turmeric
  • 1 tsp Kala Masala (optional)
  • 3/4 tsp Namak Shamak
  • 3/4 tsp Namak Shamak
  • Chopped Corainder leaves for garnish


Step 1

Pound together the garlic cloves and dry coconut to a paste ,without adding any water in a mortar and pessle , or using a grinder. Heat oil in a kadhai and add mustard and cumin seeds. Once they splitter , add hing. Add the chopped onions and saute till they are translucent. Add the garlic and khopra paste and saute in a low flame for 1/2 min. Add turmeric, followed by red chilly powder and finally kala masala and mix well. Add 1 tbsp water to prevent the masala from burning. Saute till oil floats on top.

Step 2

Now add 1 1/2 cup of water to it and mix well. Bring it to a boil.( you can add hot water to save time) Add the shev to the boiling mixture and let it simmer for 2 mins.The mixture might turn little frothy due to the shev absorbing the gravy. Put off the flame, garnish with chopped coriander and serve. Oil shall float on top after some time and the froth shall disappear. Serve the curry immediately , else the shev shall get soggy or might dissolve and disintegrate into the curry.

Step 3

Tip:You can saute the masala in advance and keep.At the time of dinner , add water to the masala and boil ...add shev ,and serve hot. Since the sev has a tendency to absorb water , its advisable to make this bhaji just before serving the meal ,else the sev will absorb all the curry and become soggy..

Comments (30)

  1. posted by Ashish on August 20, 2013

    Thanks a lot for the receipe. I tried it today in San Diego and my wife felt we are having shev bhaji from a Dhaba near Aurangabad. I was fully able to satisfy her craving for Maharashtrian food. Loved the simple receipe.. I added a small tomato in my preparation. For next time, I am planning to grind the onions into a paste. What are your thoughts ?

    • posted by Harshada Sandhan on August 20, 2013

      Thank you Ashish! We are glad you loved our traditional recipe!I’m sure the tomato would have added and extra tang to the spicy subji,making it more tasty!
      You need to be careful when using onion paste, as the same shall eventually give you a thick gravy which shall be further thickened when shev is added. But reducing the quantity of ground onion might just work! Do let us know how it turned out,whenever you try!
      Happy Cooking!

  2. posted by Anjali on November 21, 2013

    Thank you for this recipe.I tried it and it was superb shev bhajimade eve by me.Could please put down recipe for khandeshi khichadi?I heard a lot about it.

    • posted by Harshada Sandhan on November 21, 2013

      Hi Anjali, thank you, n glad you tried n loved our recipe.
      shall post the recipe of khandeshi khichadi in a couple of days. its a simple yet yummy staple,made atleast once a week in our sure you ll enjoy it too!

  3. posted by Vinayak Kapse on December 4, 2013

    1st Marathi food site I saw on net run by Marathi people……
    Nice work Harshada mam.
    Tumhala khup khup subhecha, asech Marathi paul pudhe padat jave hich shreenchi ichha…..

    • posted by Harshada Sandhan on December 5, 2013

      Thank you Vinayak! Those encouraging words mean a lot to us! Apali Khadya sanskruti apanach japali pahije, for future generations to follow.

  4. posted by Vinayak Kapse on December 6, 2013

    Please add the daal battti recipe pure khandeshi style it will be also a hit……..

  5. posted by Harshad Dixit on March 28, 2014

    Just made this for a quick lunch. Very simple recipe, well written and easy to follow! Thank you for sharing. It was very tasty. Will try some other ones too 😀

    • posted by Harshada Sandhan on March 28, 2014

      Thanks Harshad! Great that you share our love for good food n cooking. That’s the speciality of khandeshi food,simple earthy flavors and easy recipes.

  6. posted by nayel maseer on May 10, 2014

    thanks fella,for this awesome share.
    made it,and yeah,rocked the party.

    Stay blessed,keep posting.

    • posted by Harshada Sandhan on May 10, 2014

      Thank you! We’re glad you loved our simple traditional recipe! Happy cooking!

  7. posted by Madhuri on June 18, 2014

    Hey thanks for sharing a khandeshi recipe! keep going!! 🙂

    • posted by Harshada Sandhan on June 23, 2014

      Thank you Madhuri! We derive happiness from your culinary delight, especially when its from our traditional recipes.

  8. posted by sneha on June 23, 2014

    What if coconut is skipped? Any alternative? Instead of kala masala would garam masala serve the purpose?

    • posted by Harshada Sandhan on June 23, 2014

      Its the dry coconut that gives a characteristic flavor…so its ok to substitute kala masala with garam masala,but don’t skip the dry coconut. However,You can reduce the quantity if you wish to

  9. posted by Rajesh on July 30, 2014

    Thanks for sharing a khandeshi recipe! I love it……
    keep going!!

    • posted by Harshada Sandhan on July 30, 2014

      Thanks Rajesh! It makes our day n our efforts worth, when someone gets back to appreciate! Thanks again!

  10. posted by Praj on August 26, 2014

    Hey…….harshda thanx a lot for shairing khandeshi recipies being a khandeshi m sooo proud to see u doing this amazing work….well done….

    • posted by Harshada Sandhan on August 27, 2014

      Thank you so much! It makes all the efforts worthwhile, when you get to read such a lovely feedback. It ll be great to hear about any suggestions or any traditional recipes , inputs from your end. Thanks again!

  11. posted by Geeta Rishikesh Joshi on September 18, 2014

    tried shevbjaji 2 dayz back n me n my husband both loved it..thanks a ton for such a simple n tasty recipe 🙂

    • posted by Harshada Sandhan on September 20, 2014

      Thank you so much! Do try our other delights too..We re sure you ll love them as well.
      Happy cooking!

  12. posted by Nash on November 3, 2014

    Wow, made it and it came out just like they serve in hotels in nashik. Its kind of amazing na, that how these simple ingredients make such a unique dish…

    • posted by Harshada Sandhan on November 4, 2014

      Thank you! Thats the beauty of traditional khandeshi food, simple,earthy, yet delicious!

  13. posted by anjali on December 5, 2014

    thanks for the recipe. i had prepared it just a few days back but without lasoon-khobare paste. now i will try it your way. but i am not very crazy for tarri. so how can i avoid it?

    • posted by Harshada Sandhan on December 12, 2014

      Hi! You can avoid the tarri by cutting down on oil and Khopra. To thicken the curry , in absence of lasun Khopra , use soaked poha and grind to a paste with some chilli powder.

  14. posted by ketaki joshi on February 26, 2015

    Hey!! I tried your Shev Bhaji recipe today.. it turned out really good.. simple and tasty. Thank you. Cant wait to try your other recipes. 🙂 thank you.

    • posted by Harshada Sandhan on February 26, 2015

      Hi Ketaki, Thanks for the feedback. Feels great to hear about our recipes. Do try our local Khandeshi and other Marathi recipes too. We would love to hear from you again! Happy Cooking!

  15. posted by Nirmal on March 12, 2015

    Hey Thanks for nice recipe tips. I also felt I should I add tomato. I am gonna make it now for my wife. Let’s see how it goes. I am sure it’s gonna give me feeling of Songar phata Dhabas. Thanks once again.

  16. posted by Harshada Singh on December 1, 2016

    Hi harshada..this is also harshada here. Though not a maharashtrian by birth I am born and brought up in Mumbai and home-made simple earthy Maharashtrain food is my first choice of preference. I made this Shev Bhaji…turned out Awesome and it quenched my desire to eat something quick easy and spicy…healthy too. Served it with Jowar-Bajra Roti…It was pure Bliss. Thnx Harshada Again Keep Up the Good Work…

    • posted by Harshada Sandhan on December 5, 2016

      Hey Harshada! Great to hear from you! Thanks you so much for stopping by and leaving a feedback so wonderful!You made my day!

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