Shev Bhaji/ Sev Bhaji

Shev Bhaji or Sev Bhaji is a very popular Maharastrian recipe. Sev Bhaji is cooked in rassa or broth which is quite spicy. In Gujarat this recipe is known as Sev Tameta Nu Shak. 
Its a popular and spicy dish from Khandesh region of Maharashtra. But from this region specifically it  is Jalgaon that gave us this ultimate Shev Bhaji. It is a common preparation among the folks in Khandesh. 
Shev Bhaji is perfect for when you want a change from routine veggies.

Normally you find Shev Bhaji Masala readily available in markets, but I am sharing an authentic masala preparation for this yummy delightful Shev Bhaji.

Shev Bhaji/Sev Bhaji

Ingredients

For Masala Paste -

• 2 large onions
• 2 medium sized tomatoes
• 1 inch ginger
• 5-6 garlic cloves
• 3-4 cloves
• 5-6 pepper corns
• 1 inch cinnamon stick
• Half cup grated dry coconut
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp poppy seeds
• 2 bay leaves
• 3 tsp oil

For Rassa (gravy)

• Masala paste
• 2 tsp red chili powder
• Half tsp Kashmiri red chili powder
• Half tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2-3 cups water
• Finely chopped coriander leaves
• Salt as per taste
• 4 tsp oil

Recipe

Masala Paste -

Roughly chop onions, tomatoes, garlic and ginger.

Heat oil in a pan or wok. Add cumin seeds and let them crackle. Now add onions and fry them till they turn aromatic. Now add tomatoes and cook for 2-3 minutes. Now add garlic, ginger, cloves, pepper corns, grated dry coconut, bay leaves, cinnamon stick, coriander seeds and poppy seeds to it and fry all the masala ingredients for 5 more minutes.

Now let them cool down completely. After cooling down take all the ingredients in a grinding jar and grind them to a smooth paste.

Rassa (gravy) -

Heat oil in a wok and add the masala paste to it. Mix well and let the masala paste cook for 10-15 minutes or till the oil oozes out of it. Keep stirring between.

Now add all the dry spices to it and mix well. Let it cook for 2 more minutes. Keep stirring in between. Now add 2 cups of water to it and add salt as per your taste.

Let the rassa boil nicely for 2-3 minutes.

Take rassa in a serving bowl add shev/sev to it garnish with finely chopped fresh coriander and serve immediately with roti or bhakri or paratha.

*Note - The size of shev depends upon your choice. I personall use the size shown in the picture.

             But if you are using bigger sized shev then add the shev to the rassa and let it rest for few minutes then serve.

             And if you are using the sev size shown on the picture then you need to pour rassa in serving bowl or plate then pour sev over it so it won't become soggy.

*Note - Usually this dish spicy but you can make it less spicy or more spicy depending upon your taste.

*Note - You can also add a bit of kasuri methi to enhance taste more.