RECIPE :

Step 1

In a pan Heat up oil and add chopped onion. Fry until onion turn light golden brown color. Then add ½ cup dry coconut and roast on medium flame until they turn golden brown. Then add chopped tomato, ginger, garlic and mix well.

Step 2

Fry it until tomato becomes soft and gets blended with onion, coconut, ginger and garlic. Turn off the gas and cool completely. Transfer the mixture into blender pot and blend it into well paste. Do not add water while blending if you want then adds little water. Shev bhaji’s Masala paste is ready.

Step 3

Now heat up 2 tbsp. oil in a kadhai and add cumin, asafetida (hing), the prepared Shev bhaji’s masala paste. Sauté on low flame until the oil is released from masala paste. Then add 1 tsp. Kashmiri red chili powder, 1 tsp. garam masala, ¼ tsp. turmeric.

Step 4

Add hot water and mix well. Add salt to taste and mix well. Boil the gravy for about 7-8 minutes so flavors are absorbed. Mix well adjusting consistency according to your taste. Turn off the gas. Serve the khat or gravy or Shev Bhaji’s Rassa in a deep and broad dish half of its capacity. Add lots of spicy Shev and again a little khat or gravy. Serve with onion, coriander, lemon juice. Serve Shev bhaji hot with chapattis or bhakris or phulkas or even with pav or bread slices.