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A fiery and savory Maharashtrian curry where crunchy chickpea noodles are dunked into a spicy onion-tomato gravy. This quick and easy dish, ready in under 30 minutes, is perfect with hot bhakri or chapati.
For 4 servings
Prepare the Tempering and Sauté Aromatics
Build the Masala Base
Simmer the Gravy
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A fiery and savory Maharashtrian curry where crunchy chickpea noodles are dunked into a spicy onion-tomato gravy. This quick and easy dish, ready in under 30 minutes, is perfect with hot bhakri or chapati.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 246.54 calories per serving with 4.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and Serve
To make a Jain-friendly version, omit the onions and ginger-garlic paste. You can add a pinch more asafoetida and use mashed boiled raw banana to thicken the gravy.
For a more nutritious version, add 1 cup of boiled moth beans (matki) or mixed sprouts to the gravy while it simmers.
Incorporate 2-3 tablespoons of fresh cream or coconut milk at the end of the simmering process for a richer, milder curry.
For a Khandeshi twist, use Kala Masala instead of Goda Masala and add a paste of dry coconut (kopra) and onion while making the gravy.
The spices used in the gravy, such as cumin, asafoetida, and ginger, are well-known for their digestive properties. They can help stimulate digestive enzymes and reduce bloating.
Tomatoes are a great source of lycopene, while turmeric contains curcumin. Both are powerful antioxidants that help combat oxidative stress and inflammation in the body.
The shev or gathiya is made from besan (chickpea flour), which provides a good amount of plant-based protein, essential for muscle repair and overall body function.
Shev Gathiya Usal is a flavorful dish but is moderately healthy. The gravy contains beneficial spices and vegetables. However, the shev/gathiya is deep-fried, which adds significant calories and fat. To make it healthier, enjoy it in moderation and pair it with whole-wheat bhakri or roti.
One serving of Shev Gathiya Usal contains approximately 350-450 calories. The exact number can vary based on the amount of oil used and the type of shev/gathiya, as it is the main contributor to the calorie count.
It is best to use a thick, spicy, and sturdy variety of shev or gathiya, such as Tikha Gathiya, Bhavnagari Gathiya, or Ratlami Sev. Thin varieties like nylon sev will dissolve too quickly in the hot gravy.
Yes, absolutely! The gravy can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. Simply reheat the gravy until it's simmering, and then assemble the dish in bowls with fresh shev just before serving.
If your gravy is too thin, you can simmer it uncovered for a few more minutes to allow some water to evaporate. Alternatively, you can mix 1 teaspoon of besan (gram flour) with 2 tablespoons of water to make a slurry, and stir it into the simmering gravy to thicken it.
Goda Masala is a traditional Maharashtrian spice blend that has a unique, subtly sweet and aromatic flavor from ingredients like dried coconut, sesame seeds, and stone flower (dagad phool). Garam Masala is a more common North Indian blend that is typically more pungent and warming. While you can substitute, Goda Masala provides the most authentic taste for this dish.