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:
Add the dry masalas and fry till oil seperates. At this stage , this masala can be stored or left in kadhai, till the time you wish to make the Shev Bhaji and serve. Shev Bhaji has to be made and served immediately, else it turns very soggy.
Add 2 Cups hot water to the masala, salt and mix. Add the shev n simmer for just one or two minutes. Let he shev absorb some liquid, but dont let it stand too long to get soggy. Serve immediately with hot bhakris or rotis.