Shev Bhaji-Khandeshi Style2013-04-15
- Cuisine: Indian, Maharashtrian
- Course: Gravies and Subjees
- Skill Level: Low Skill Level
- Add to favorites
- 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 khapar..you 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….!!!!
- 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
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.
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.
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..
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