Shev Bhaji-Khandeshi Style

Shev Bhaji-Khandeshi Style

By NamakShamak
  • Serves: 2 - 4
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




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. Sponsored 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….!!!! 

Reference pics for step by step recipe:

Ingredients

Directions

  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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. Shev Bhaji tastes best with rice bhakris and raw onions

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.

I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.

Happy Cooking!

About Harshada:

Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.

Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.

Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.

She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.

 

 

 

 







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