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A fiery and savory Maharashtrian curry made with a base of onion, tomato, and coconut, served with a generous topping of crispy chickpea flour noodles (shev). It's a rustic, flavorful dish best enjoyed with bhakri or chapati.
For 4 servings
Prepare the Masala Paste
Cook the Bhaji (Gravy)
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A fiery and savory Maharashtrian curry made with a base of onion, tomato, and coconut, served with a generous topping of crispy chickpea flour noodles (shev). It's a rustic, flavorful dish best enjoyed with bhakri or chapati.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 479.56 calories per serving with 9.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble and Serve
Add boiled and cubed potatoes or green peas to the gravy while it simmers for a more wholesome meal.
For a richer, restaurant-style gravy, add a paste of 8-10 soaked cashews along with the onion-coconut paste.
Add 1-2 slit green chilies along with the cumin seeds during the tempering process for extra heat.
Omit the onion, garlic, and ginger. Use a base of tomato puree and add a pinch of asafoetida for flavor.
The 'shev' is made from chickpea flour (besan), which provides a good amount of plant-based protein, essential for muscle repair and cell growth.
The base of the curry includes onions, tomatoes, ginger, and garlic, along with spices like turmeric, which are all rich in antioxidants that help protect the body from cellular damage.
Spices used in the tempering, such as cumin seeds and asafoetida (hing), are traditionally known in Indian cuisine to stimulate digestive enzymes and prevent indigestion.
It is crucial to use thick, spicy shev, often sold as 'Tikhat Shev' or 'Gathiya'. Thin varieties like nylon shev are not suitable as they will dissolve into the gravy immediately and become mushy.
Yes, the gravy can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. Reheat it thoroughly and add the shev and coriander just before serving.
The deep red color, known as 'tarri' or 'kat', comes from using a good amount of oil and a quality, vibrant red chili powder like Kashmiri red chili powder, which imparts color without excessive heat. Sautéing the masala paste until oil separates is also key.
Goda Masala gives a unique, slightly sweet and aromatic flavor. If you cannot find it, you can use Kala Masala. As a last resort, a good quality garam masala can be used, but the taste will not be authentically Maharashtrian.
Shev Bhaji is a flavorful and indulgent dish. While it contains healthy spices and vegetables, the shev is deep-fried and the gravy uses a significant amount of oil, making it high in calories and fat. It is best enjoyed in moderation as part of a balanced diet.
One serving of Shev Bhaji (approximately 360g) contains around 450-550 calories. The exact number can vary based on the amount of oil used and the type of shev.