The spicy gravy made with onion, dry coconut and shev. It is very famous dish in Maharashtra. Basically my mother use to make this recipe in very different way because she used “Pata-Varvanta” to grind the gravy masala instead of Grinder. I still remember the taste of that shev bhaji.
Nowadays my husband who is also a good cook make this Shev Bhaji with some variations by adding extra masala. I have learnt this recipe from him. So today I am very excited to share this spicy recipe the way he cooked.
This is very easy and quick recipe. Make this easy and quick Maharashtrian Style Spicy Gravy Recipe at your home and share your experience with us in the comments section below.
Preparation Time: 10 mins
Cook Time: 15 mins
Serve: 4 People
Type: Gravy / Curry
- 1/2 cup Dry Coconut (grated)
- 2 sliced Onions
- Oil for frying
- 1/2 inch Ginger
- 3 cloves of Garlic
- 4-5 tbsp Oil
- 1½ tsp Garam Masala
- 1 tbsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- Thick Shev
- Coriander leaves
- Chicken Masala
- Heat a pan and add dry coconut.
- Roast the dry coconut until brown and transfer to the grinder.
- Roast the onions until golden brown and then add some oil to it and fry until crispy.
- Grind the roasted ingredients along with ginger and garlic to a smooth paste by adding some water.
- Let’s start with next step.
- Heat oil in Kadhai and lower the flame.
- Add grinded paste, garam masala, red chilli powder and turmeric powder.
- Cook until the aroma of raw garlic disappears.
- Then add water, salt and boil once. Lastly add Chicken masala.
- Let’s cook it properly and then turn off the flame.
- Serve with thick shev and let’s garnished with coriander leaves.
- Shev Bhaji is ready to eat!
Shev bhaji is best served with bhakri and chapati.
- Add Shev just before serving or else the gravy soaked up it and the Shev becomes spongy. It may spoil the taste.
- Spice content of the Shev Bhaji can be adjusted as per your requirements.
Eat Healthy, Stay Healthy!!
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