If you are from ‘Khandesh’, you will know that no celebrations are complete without ‘Shev Bhaji’ 🙂 It is a spicy dish that is a favorite among people of all ages. It is loved so much that given a choice between a sweet and this dish, anyone would choose ‘Shev Bhaji’.
So, yesterday was one such special occasion – my birthday – and I made my favorite dish – Shev Bhaji.
Traditionally this dish is made by roasting all the ingredients first and then grinding them into a fine paste and then again roasting the paste in a lot of oil. I have omitted the pre-roasting part in my recipe. So, here’s how I made it.
- 2 Medium Sized Red Onions (roughly chopped) White onions are not spicy and it does not give the spicy flavor.
- 4-5 Garlic cloves
- 1 inch Ginger
- 1/2 Cup Grated dry coconut
- 1 Tsp Jeera/Cumin
- Water as required to grind the above ingredients
- 1/2 Cup Oil For roasting the paste
- 1 Tsp Mustard Seeds (Rai/Sarson)
- 1 Tsp Turmeric/ Haldi Powder
- 1 1/2 Tbsp Red Chilly/ Lal Mirch Powder
- 1 Tsp Coriander/Dhaniya Powder
- 1 1/2 Tsp Shev Bhaji Masala/ Chicken curry masala You could use Garam Masala/Kala Masala if you don't have the Shev Bhaji/Chicken curry masala.
- Salt as per taste
- 2 Cups Boiling water
- 1 Cup Shev You can use any thick spicy Shev.
- Chopped Coriander For garnishing
- Grind the Onions, ginger,garlic,grated coconut and cumin to a very fine paste. Add water in small quantities while grinding to avoid making the paste runny.
- Take the spices - Red Chilly powder, Turmeric powder, Coriander powder, Shev Bhaji masala/Chicken curry masala and Salt in a bowl. Add little water to this and mix. Set aside. We mix the spices in water so that when we add them to the hot roasted onion-ginger-garlic paste, they don't burn.
- Heat Oil in a pan. When the oil is sufficiently hot, add mustard seeds. When the mustard crackles, slowly add the onion-ginger-garlic paste and roast until it leaves oil.
- Next add the spice mixture and roast well to cook the spices.
- Add boiling water to this roasted mixture and bring to a boil.
- Take the Shev in a serving bowl and pour the gravy over it just 5 minutes before eating. This helps in giving the exact crunch to the bhaji. Add some chopped coriander and serve hot.