Shev Bhaji

Sometimes eating same vegetables frequently is boring and you need a change or you’re out of vegetables or you need something ready withi 15 minutes, then this Shev Bhaji Recipe comes to rescue.

In India, Shev bhaji is one of the famous currys served in roadside dhaba, its a must try there too. Every part of India has a different version or way of making this Shev bhaji. I’m going to share here the Shev Bhaji Recipe Maharashtrian Style

What is Shev Bhaji?

Shev Bhaji is a curry made of onions, tomatoes and some spices. Shev, fried noddles made of gram flour, is added into this curry and served with roti/bhakari or rice.

Step by Step Instructions for Shev Bhaji

• Let’s make special Shev bhaji masala first.
• Dry roast below mentioned spices one by one, cool them down and grind them into fine powder. You can store this masala powder in air tight container for a couple of months

1. In a mixer jar, add roughly chopped onion, tomato, ginger, garlic, green chili if using, grated dry coconut

2. Grind till it’s a smooth paste

3. Now Heat oil in a pan on medium flame, once hot add cumin, mustard seeds, green chili if using, curry leaves

4. Then Add in smooth paste of onion-tomato, you may want to turn flame low, so that it won’t splatter. Be careful, keep this in mind, it may splatter on your hands. Mix evenly, and cook for about 10-15 seconds. You can cover it and mix in between, it’ll take longer to dry up if covered.

• Now, add spice powders – coriander powder, turmeric powder, red chili powder, Kashmiri red chili powder, salt and special shev bhaji masala. Mix everything together so that all the spices are evenly mixed in to onion-tomato paste

5. At this point, turn the flame to medium, and cook the mixture till the moisture is dried out. It will take around 10 minutes. Sauté and scrape the bottom in between to take care it’s s not burnt

7. Add 2.5 Cups of water gradually and mix till all the mixture has no lumps

8. Let it boil for 5-7 minutes on medium flame. Garnish with coriander leaves, and the curry is ready!

9. To Server, add shev in bowl of curry just before eating. Shev comes in many varieties like spicy shev, punjabi shev, garlic shev etc., any type of Shev works well, however, we like bhavnagari shev, which is not at all spicy

9. Here is the final dish, ready to dig in. Tastes good with roti/bhakari and/or rice

I hope you like the recipe. Please try out and let me know if you like it.

Notes –

• Add a piece of jaggery in case its spicy or you like little sweetness
• Add lemon juice if you like to make it little tangy
• This curry turns little thick due to coconut, given water quantity makes medium gravy. You can adjust water according to your liking of thickness
• After adding shev, it absorbs water in the curry. For this reason, add shev to curry just before eating and make sure curry is not on thicker side
• For another variation of taste, try adding different masala powders instead of this shev bhaji masala like garam masala, subzi masala, kitchen King masala etc
• This curry is so versatile. You can add boiled eggs and awesome egg curry is ready.
• Yes, you can freeze it and use it within one month. The masala made in picture 7, cool it down, pack it in a airtight container. When you want to make the bhaji, thaw this masala for 15 mins. and add water according to consistency you want, boil it and its ready.