Shev Bhaji | Khandeshi Shev Bhaji

Shev Bhaji – a classic Khandeshi dish.

Shev Bhaji is a hot spicy curry fabricated from onion, dry coconut and spices through which thick sev is added. This dish originates from the Khandesh region of Maharashtra. The region to the north of Maharshtra with areas corresponding to Jalgaon, Nashik and Ahmednagar is often known as Khandesh.

Food in Khandesh is influenced by the cuisine of neighbouring states of Gujarat and Rajasthan.  The usage of shev of their food preparation will be attributed to the influence of Gujarati and Rajasthani culture. Identical to the sev tamatar sabzi of Gujarat, shev bhaji is a preferred dish from Khandesh.  Khandeshi food is thought to be very spicy and so they use the spicy Kaala Masala in most of their dishes.  A few of the famous Khandeshi dishes are Vangyache Bharit (made using white and green brinjals) , Zunka Bhakar, Pithla Bhakri, Shev Bhaji and Maande (a variant of puran poli).

About Shev Bhaji

Shev Bhaji is a preferred dish from Khandesh which is made with none vegetables. It is thought for its robust flavours.  A spicy curry is made using onions, dry coconut, ginger garlic, chillies, garam masala to which thick shev is added. 

Shev /Sev is added to the curry just before serving in order that the sev retains its crunch. You can too let the sev soak within the gravy and get soggy. Shev Bhaji is served with bhakri or chapatis. It also pairs well with pav. Shev Bhaji shares some similarities with Misal Pav when it comes to spiciness and texture. While Shev bhaji comprises shev which adds crunch to the dish, Misal Pav includes farsan (a combination of crunchy snacks) as a topping thus providing an identical textural element.

Traditionally, it’s made using the Khandeshi Kaala masala. Nevertheless, I actually have used garam masala for this recipe.

List of ingredients for Shev Bhaji

Onion
Dry Coconut
Ginger
Garlic
Dry Bedgi red chillies
asafoetida
Turmeric powder
Kashmiri red chilli powder
garam masala
salt
oil
thick shev
Lemon wedges
chopped coriander leaves

Step-wise recipe with pictures

To make the masala, we are going to need chopped onion, grated dry coconut, ginger, garlic and dry red chillies.

Heat  oil in a pan. Add chopped onion.

Saute till the onion turns golden brown.

Now, add grated dry coconut, ginger, garlic and dry red chillies.

Roast all of the ingredients till the coconut turns golden brown. Allow this to chill completely.

Transfer this to a mixer jar. Add some water and mix to a positive paste. Keep this masala paste aside.

Heat oil in a pan.  Add asafoetida and turmeric powder.

Next, add the masala paste.

Saute till the masala is well roasted and starts leaving the pan.

Add Kashmiri chilli powder, garam masala and salt. Mix well. Add water.

Cover and cook till the curry involves a brisk boil.

Simmer on low flame for jiffy.

Garnish with chopped coriander.

For serving shev bhaji, pour the curry right into a serving plate.

Add the shev . Add lemon juice and garnish with chopped coriander leaves. Serve with chapati, bhakri or paav.

Recipe Card

Recipe Video

Some interesting Maharashtrian Recipes

Misal Pav
Pithla
Kothimbir Zunka
Mirchi cha Thecha
Ambadichi Bhaji
Masoorachi Aamti
Matarachi Usal
Kothimbir Vadi
Vaalacha Birda
Vaalachi Khichdi
Suralichi Vadi
Kulith Usal
Ansa Phansachi Bhaji
Alu Wadi
Chinch Gulachi Aamti

Maharashtrian Festive Thali

Since we’re all Maharashtrian recipes, here’s a Maharashtrian festive thali consisting of varan bhaat, batata bhaji, puri, shrikhand, vaalacha birda, bhoplyacha salachi chutney, alu wadi, khamang kakdi, mango pickle and ukadiche modak.  Recipe for all of the dishes is here.

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