Shev Bhaji
Dhaba style Shev Bhaji
Servings: 4 people
Ingredients
- 1 medium onion chopped
- 1 large tomato chopped
- 3 cloves of garlic
- 1 inch ginger chopped
- 2 green chilli optional
- 2 tbsp dry coconut grated
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp kashmiri red chili powder
- 1 tsp salt
- 2.5 cups water
- handful of coriander leaves
Instructions
- In a mixer jar, add roughly chopped onion, tomato, ginger, garlic, green chili if using, and grated dry coconut
- Grind till it’s a smooth paste
- Heat oil in a pan on medium flame, once hot add cumin, mustard seeds, green chili if using, curry leaves
- Add smooth paste of onion-tomato, you may want to turn flame low, so that it won’t splatter. Still be careful, it may splatter on your hands. Mix evenly, and cook for about 10-15 seconds
- 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 into onion-tomato paste
- 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
- Add 2.5 Cups of water gradually and mix till all the mixture has no lumps
- Let it boil for 5-7 minutes on medium flame. Garnish with coriander leaves, and the curry is ready
- To Server, add shev in bowl of curry just before eating as Shev soaks up water in curry, making curry dry