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Shev bhaji
शेव भाजी: Khandesh's thick gram-flour shev in a fiery black-masala gravy
Shev bhaji comes from Khandesh, around Jalgaon and Dhule, where dhabas and homes make a gravy black with roasted onion, dry coconut and a dark Khandeshi masala and drop in thick, crunchy shev just before serving. It is eaten with jowar bhakri or chapati, often at roadside eateries in the winter. The mistake almost everyone makes is adding the shev too early; it swells and turns to paste, so add it at the table. Food note: shop-bought shev can contain wheat or regular hing, so check the packet if you need it gluten free. Chef's tip: roast the onion and coconut until truly dark brown, but not burnt; that is where the colour comes from.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the black masala
- 3 tbsp oil
- 2 onionsthinly sliced
- 1 ⅜ oz dry coconut (kopra), grated
- ½ oz ginger
- 1 tbsp coriander seeds
- 3 cloves
- ½ tsp black peppercorns
For the gravy
- 2 tbsp oil
- ½ tsp mustard seeds
- 1 tomatochopped
- 2 tsp red chilli powder
- ¼ tsp ground turmeric
- 1 tsp salt
- 3 cups water
- 5 ½ oz thick gram-flour shev
- 3 tbsp fresh corianderchopped
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Method
0/6 doneStep 2: Add 1 ⅜ oz dry coconut (kopra), grated, 6 garlic cloves, ½ oz ginger, 1 tbsp coriander seeds, 3 cloves and ½ tsp black peppercorns and roast 4–5 minutes, stirring, until the coconut is dark brown and fragrant. Cool, then grind with a little water to a smooth dark paste.
8 minStep 3: Heat 2 tbsp oil in a pot, crackle ½ tsp mustard seeds, add 1 tomato and cook 3 minutes until soft.
4 minStep 4: Add the masala paste, 2 tsp red chilli powder, ¼ tsp ground turmeric and 1 tsp salt and fry 5 minutes until the oil separates and the paste looks almost black.
5 minStep 5: Pour in 3 cups water and simmer 8 minutes until slightly thickened, with a red layer of oil (tarri) on top.
8 minStep 6: Ladle into bowls, top each with a handful of 5 ½ oz thick gram-flour shev and 3 tbsp fresh coriander and eat at once with bhakri.
1 min
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 9 g
- Carbs
- 25 g
- Fat
- 26 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shev bhaji take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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