Shev Bhaji Recipes
12-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Gravy:
2 tablespoons vegetable oil
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
8-10 curry leaves
1 large onion, finely chopped
2 teaspoons ginger-garlic paste
2 medium tomatoes, finely chopped
1/2 teaspoon turmeric powder
1 to 2 teaspoon (adjust to taste) red chili powder
2 teaspoons coriander powder
1 teaspoon garam masala
Salt to taste
1/2 cup water (or as required)
For Mixing with Gravy:
2 cups spicy shev (gram flour noodles)
For Garnishing:
Fresh coriander leaves, finely chopped
Extra spicy shev for topping
Instructions:
Prepare the Gravy:
Heat oil in a large pan. Add mustard seeds and let them crackle.
Add asafoetida and curry leaves. Sauté for a few seconds.
Add chopped onions and a sauté until they turn golden brown.
Stir in ginger-garlic paste and cook until the raw smell disappears.
Add chopped tomatoes, turmeric powder, red chili powder, salt , and coriander powder. A cook until the tomatoes are soft and the oil starts to separate.
Simmer the Gravy:
Once the tomatoes are cooked, add water to the mixture to achieve the desired consistency of the gravy. Bring it to a boil.
Reduce the heat and simmer for about 5-7 minutes. The gravy should be medium-thick.
Add Shev:
Just before serving, add the spicy shev to the gravy and mix well. Ensure the shev is completely coated with the gravy.
Be cautious not to cook the shev in the gravy for too long as it might get soggy.
Garnish and Serve:
Garnish the Shev Bhaji with chopped coriander leaves and a handful of extra spicy shev.
Serve immediately with chapatis or as a standalone dish.
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