Shev bhaji is a popular Maharashtrian dish. Shev is added to spicy gravy and served with slice bread. Enjoy this yummy spicy shev bhaji and do not forget to like, comment, share and subscribe.
- 1 tsp Oil
- 2 big Onions
- 4~5 Garlic cloves
- 1 tsp Ginger
- 1 tbsp Grated roasted Coconut
- 1/2 cup Finely chopped Tomato
- 2 tsp Oil
- 1 tbsp Kanda lasun masala
- Salt to taste
- Heat up oil in a pan and add onion, coconut, garlic and ginger.
- Fry until onion gets light golden color.
- When onion begins to turn light golden, add tomato.
- Fry it until tomato becomes soft and gets blended with onion.
- Turn off the gas and let it cool down a little.
- Transfer the mixture into blender pot and blend it into fine paste.
- Do not add or add minimum water while blending. Masala or vatan is already.
- Heat up oil in pan and add blended masala.
- Mix masala well with oil and add kanda lasun masala.
- Fry masala until it releases oil.
- Add hot water and mix well. Add salt to taste and mix well.
- Boil the gravy for about 7-8 minutes.
- You can adjust the consistency according to your taste. Turn off the gas.
- Assemble the dish while serving and not before hand.
- Serve the kat in a deep and broad dish half of its capacity.
- Add lots of bhavnagari shev and again a little kat.
- Serve with onion, coriander and bread slices.
- You also can serve kat in separate katori.
- If we make this masala a little rummy and add in hot oil for frying, it will spill out on gas and your body too. To avoid that do not add or add minimum water while blending masala.
- Sometimes other spices are also added while blending. Avoid this too as it decreases the taste of spices a little. Add other spices while frying the blended masala in oil.
- If you don’t have kanda lasun masala, then you can use goda masala or garam masala with red chili powder.
- If you add cold water in hot masala, it’s taste decreases a little. So add hot water after fryinggravy for gravy sabzi