Shev Bhaji-Khandeshi Style

Maharashtra ... as it is rightly called( Maha-huge,Rashtra-land or country) is a huge state , and hence has a wide variety within its cuisine.
The food in the coastal belt, primarily Mumbai and Konkan(ratnagiri,sindhudurg etc) has mild spicy sweet and sour flavours with extensive use of fresh coconut. Whereas, when you move away from the coast ,into the state , its more of spices,red chilly and an extensive use of peanuts and dry coconut!
Its interesting to see how a  Baingan ka Bharta(wangyache Bharit) or Bharli wangi  can be made in two different ways ,using different combination of ingredients and spices in two different regions of same state.

Khandesh , is one such region in North Maharashtra , rich in earthy flavours and spices. Be it Bharith Bhakari ,Bharali wangi ,Mutton Rassa or the Khaparachi Pooran Poli( Its not the regular pooranpoli, its almost made like a roomali roti , without using a rooling pin and roasted on an inverted huge kadhai called khapar..you have to see the women making it...you just miss a beat , when the stuffed poli leaps in the air and lands on the pan)
The spice content in the food is so high ,that it will make an unaccustomed person run for ice!!

But it is Jalgaon from this region that gave us the ultimate Shev Bhaji !! A spicy delight , relished with rice bhakari's ,that absorbs some of the spice, and makes its enjoyable!! And it is quick , with limited ingredients and simple!!
A classic recipe taught to me by my Mom In Law....this is for her!!!!

Ingredients:

1 1/2 Cup Shev ( its like our spicy red thick sev, only its little hard and not khasta like the ones from farsan shop, you have to ask for the subji walla sev from the market)
1 Medium Onion chopped
8-10 Cloves of Garlic
2 tbsp Grated Roasted Dry Coconut or Khopra
1 tsp Mustard seeds
1 tsp Cumin/jeera
1/2 tsp Hing/Asafoetida
2 tsp Red Chilly Powder
1 tsp Turmeric
1 tsp Kala Masala (optional)
3/4 tsp Namak Shamak
1-2 tbsp Oil
Chopped Corainder leaves for garnish

Pound together the garlic cloves and dry coconut to a paste ,without adding any water.

Heat oil in a kadhai and add mustard and cumin seeds. Once they splitter , add hing.
Add the chopped onions and saute till they are translucent.

Add the garlic and khopra paste and saute in a low flame for 1/2 min.

Add turmeric, followed by red chilly powder and finally kala masala and mix well.
Add 1 tbsp water to prevent the masala from burning. Saute till oil floats on top.

Now add 1 1/2 cup of water to it and mix well. Bring it to a boil.( you can add hot water to save time)

Add the shev to the boiling mixture and let it simmer for 2 mins.

Garnish with chopped corainder.

Serve immediately with rice (tandalache bhakari) bhakaris or rotis and sliced onions.

Tip:You can saute the masala in advance and keep.At the time of dinner , add water to the masala and boil ...add shev ,and serve hot. Since the sev has a tendency to absorb water , its advisable to make this bhaji just before serving the meal ,else the sev will absorb all the curry and become soggy..


This is our entry for