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Wednesday, June 20, 2012

Shev Bhaji



2 cups Shev (thick) / Sev /Gathiya

Ingredients for the Masala:

½ cup grated coconut
½ tsp coriander powder
½ tsp cumin seed powder
1 tsp ginger garlic paste
1 ½ tbsp roasted chana dal
2 tsp fennel seeds
½ tsp black pepper
1-2 cloves
1 tsp sesame
4-5 red chilies or 2 tsp red chili powder
Salt to taste

Ingredients for the Gravy:

2 tbsp oil
1 tsp mustard seeds
Pinch of asafetida
½ tsp turmeric powder
2 sliced onions
1 chopped tomato

For Garnishing:

Lemon wedges
Finely chopped coriander


  1. Grind together coconut, coriander powder, cumin seed powder, ginger-garlic paste, roasted chana dal, fennel seeds, black pepper, cloves, sesame, red chilies and salt. Make a fine masala powder.                                   
  2. Heat oil in Kadhai, add onions and sauté them till they turn translucent.
  3. Add chopped tomatoes and cook till they are soft. Allow the mixture to cool.
  4. Then grind together cooked onion and tomato mixture with the ground masala. Add little water and make a thick paste.
  5. Now heat oil in Kadhai. Add mustard seeds and let them splutter. Then add asafetida and turmeric powder.                                            
  6. Now add grind masala paste to it and cook till the oil separates.
  7. Now add 5 cups of water and mix well. Bring to boil.
  8. While serving mix Shev/ Sev/ Gathiya in the gravy.
  9. Garnish with finely chopped coriander and lemon wedges.
  10. Serve it HOT with lemon wedges, onion slice and chapatti. J