Khandesh, Maharashtra
Shev bhaji
Thick sev in a smoky, red Khandeshi gravy. Every Jalgaon dhaba's pride.
35 minTime
7 gProtein each
hotSpice
Make it your way
Grandma's wayKhandeshi dhaba strength.
The original356kcalsame
7 gproteinsame
6 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Dry roast the coconut until brown. Roast half the onions in a spoon of oil until dark. Grind both with garlic and ginger to a paste.
- 2Heat the rest of the oil, crackle mustard and cumin, add the remaining onion and cook until soft. Add tomato and cook until mushy.
- 3Add the paste and spice powders and fry until oil floats. Add water and salt and simmer 8 minutes.
- 4Serve the gravy in bowls and add the sev and coriander just before eating.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
