Shev Gathiya Usal

Instructions

1. 1

   Prepare the Tempering and Sauté Aromatics

   • Heat oil in a kadai or deep pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.
   • Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds are fragrant.
   • Add the finely chopped onions and sauté for 6-7 minutes, stirring occasionally, until they become soft and turn a light golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
2. 2

   Build the Masala Base

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and goda masala. Stir continuously for 30 seconds to prevent the spices from burning.
   • Immediately pour in the tomato puree. Add salt and the optional sugar. Mix everything together thoroughly.
   • Increase the heat to medium and cook the masala for 5-6 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides of the masala.
3. 3

   Simmer the Gravy

   • Pour 2.5 cups of hot water into the pan. Stir well, scraping any masala stuck to the bottom of the pan.
   • Bring the gravy to a vigorous boil. Then, reduce the heat to low, cover the pan with a lid, and let it simmer gently for 5-7 minutes. This allows all the flavors to meld together.
   • After simmering, check the seasoning and adjust salt if necessary.
4. 4

   Assemble and Serve

   • The gravy is now ready. Keep it hot. Do not add the shev/gathiya to the pot.
   • To serve, place a generous handful of Tikha Gathiya into an individual serving bowl.
   • Ladle the hot, simmering gravy directly over the gathiya.
   • Garnish with freshly chopped coriander leaves and a squeeze of lemon juice. Serve immediately with hot bhakri, chapati, or pav to enjoy the crunchy texture.