Shevbhaji – A spicy curry of store bought shev




The ingredients are :-


–        1) The main ingredient for this dish is of course Sev. This sev is easily available in stores. It is bit hard, hot and orange in colour. ( See the snap.) The softer and thinner versions should not be used, as they dissolve immediately, in this curry. You would need 2 cups full of this sev.SHEVBHAJI SHEV

–        2) 1 large onion,

–        3) ½ cup desiccated coconut,

–        4) 8/9 garlic pods,

–        5) ½ inch ginger,

–        6) Red chilies or red chili powder, as per taste. ( This curry is usually hot, I have used 2 teaspoon chili powder.)

–        7) 1 teaspoon cumin seeds,

–        8) 2 teaspoons coriander seeds,

–        9) 1 teaspoon garam masala ( If you could make it fresh, it would taste better. dry roast and grind 5 pepper corns, 2 cloves, 1 inch cinnamon, 2 green cardamom and patthar fool )

–        10)  Oil, as needed.

–        11) Tadaka ( ½ teaspoon each asafoetida, turmeric and mustard deeds )

–        12) fresh coriander, chopped (2 tablespoons),

–        13) Salt to taste.





To proceed,

  • – 1) Dry roast the cumin seeds , coriander seeds and dry chilies ( if using chili powder, add after putting off the flame.) and grind to a fine powder.
  • – 2) Roast the coconut till brown, keep aside.
  • – 3) Chop the onion, lengthwise and fry in little oil, till golden brown. ( You can use 2 tablespoon dehydrated onion flakes, they will brown in just few seconds. )
  • – 4) Grind together the coconut, onion, ginger and garlic.
  • – 5) Mix the dry powder and garam masala to this paste.
  • – 6) Heat some oil and add mustard seeds, asafoetida and turmeric. Then add this paste and fry till aromatic. Add the chopped coriander.
  • – 7) Add water and salt and let it boil for two minutes.. keep warm.
  • – 8) Just before eating, add the sev and boil for a minute.
  • – 9) Enjoy with bread or roti.



As I said, this is a spicy curry. There is no tomato or tamarind added, There is no sugar or gur, either.SHEVBHAJI DISH2

To make the taste lighter, you can eat with chopped onion and lime.

The masala can be made in advance and stored in air tight container, in refrigerator. Do not add any water, while grinding and it will keep, up to 4 weeks.

You can make egg curry also with this masala.  Make the basic curry as above, and while still boiling, add eggs, breaking directly in boiling curry. Fresh coriander can be added on top or fried with other spices, as preferred.





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