Name: Khandeshi Shev Bhaji recipe by Prachi Gaddam at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Thick red Shev ( fried Bengal gram savoury noodles) 1 cup; onion 1 medium; Dry Coconut 1/2 cup; Red chillies(flat and not very spicy ones) 3; Garlic Cloves 5-6; Ginger 1/2 inch; Tomato 1 small ( optional); Coriander leaves 1/2 cup; Red chilly powder 1/2 Teaspoon; Garam masala 1 teaspoon; Oil 2 tablespoon; For tempering: Asafoetida, mustard and cumin seeds

ABOUT Khandeshi Shev Bhaji RECIPE

Khandesh is a northwest region of Maharashtra. Recipies here have distinct flavours. In general, the food is little spicy. Shev bhaji is one such delicacy which is enjoyed for dinner parties and get together here. The peculiarity for this recipe from Khan Desh is, it is super spicy and has a layer of red hot oil over it.

Ingredients Serving: 2

Thick red Shev ( fried Bengal gram savoury noodles) 1 cup
onion 1 medium
Dry Coconut 1/2 cup
Red chillies(flat and not very spicy ones) 3
Garlic Cloves 5-6
Ginger 1/2 inch
Tomato 1 small ( optional)
Coriander leaves 1/2 cup
Red chilly powder 1/2 Teaspoon
Garam masala 1 teaspoon
Oil 2 tablespoon
For tempering: Asafoetida, mustard and cumin seeds

Instructions

Saute onion and roast dry coconut separately
Soak red chillies in water for 15 to 20 min
In a grinder, add ginger garlic, red chillies, sauteed onion, roasted coconut, coriander leaves (keep a few for garnishing), garam masala and make a smooth paste
In a vessel, heat oil and add tempering agents
Add ground masala to oil
Add chilly powder and mix well
Saute the masala really well. This is a key step as the taste of curry depends on how good you cook masala
Keep on stirring continuously, masala will start leaving the sides of pan and it will ooze oil
When it forms a lump or when you take it in spoon, it falls down leaving the spoon clean is the time when masala is fully done
Add 3 cups of water to the masala and mix well. Remeber to keep it a little runny as the curry gets thickened after addition of Shev and on cooling
Let the curry boil
Add Shev and salt to curry. Keep 1/3rd Shev aside to add while serving
Let it cook for 5 more minutes
Take the curry on a plate
Add some Shev on top for crispy taste and serve with onion and lemon

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