Shev Bhaji Recipe

Ingredients

• 2 cups thick shev (preferably Kolhapuri or nylon shev)

• 2 tbsp oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 medium onion, finely chopped

• 1 tbsp ginger-garlic paste

• 2 medium tomatoes, finely chopped or pureed

• 1 tsp red chili powder (adjust to taste)

• ½ tsp turmeric powder

• 1–1½ tsp garam masala or Kolhapuri masala

• Salt to taste

• 1 cup water (as needed)

• Fresh coriander leaves for garnish

• Optional: a little jaggery for balance

Method

1. Heat oil in a pan. Add mustard seeds and let them splutter.

2. Add cumin seeds, then chopped onions. Sauté until onions turn golden.

3. Add ginger-garlic paste and cook until the raw smell disappears.

4. Add tomatoes, turmeric, red chili powder, salt, and masala. Cook until oil separates.

5. Add water to make a medium-thick gravy and let it simmer for 5–7 minutes.

6. Just before serving, add the shev and mix gently. Cook for 1–2 minutes only (don’t overcook or the shev will turn mushy).

7. Garnish with coriander leaves.

Serving Suggestion

Serve hot with bhakri, chapati, or pav 😋
Best enjoyed fresh!