Name: Khandeshi Shev Bhaji
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Thick Spicy Sev, Bhavnagari or Khandeshi thick sev; ⅛ cup Dried Coconut, grated and dry roasted till dark; 1 Onion, sliced and roasted with a drop of oil till dark brown; 3 clove Garlic, roasted; ½ inch Ginger, roasted; 1½ tbsp Cooking Oil, generous amount needed for 'tarri'; ¾ tbsp Red Chilli Powder, spicy variety; ½ tbsp Goda Masala; ¼ tsp Ground Turmeric; ½ tsp Salt, to taste (sev already has salt); 1½ cup Water, hot; 1 tbsp Coriander Leaves, chopped

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Extra Spicy

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Method

Grind the dark roasted onion, roasted dry coconut, garlic and ginger into a very fine, smooth paste with a splash of water. This is the base Khandeshi masala.
Heat the cooking oil in a pan over a medium flame. A generous oil base is essential to cultivate the signature fiery red layer (tarri) on the surface.
Incorporate the ground masala paste and sauté continuously until it reduces, deepens in color, and completely releases its oils along the edges.
Lower the heat to a simmer. Add the turmeric, red chilli powder and goda masala and stir quickly for a few seconds to bring out their oils without burning them.
Pour in the hot water. The temperature of the water helps the seasoned oil separate instantly and float beautifully to the top. Season carefully with salt, keeping in mind the sev is pre-salted.
Allow the thin, highly spiced watery gravy (rassa) to boil vigorously for a few minutes to marry the flavors.
Turn off the heat. Do NOT add the sev to the pot if not plating immediately, as it will rapidly absorb the liquid and lose its essential crunch.
To serve, place a portion of thick spicy sev into a deep serving bowl. Generously ladle the boiling hot, oily rassa over it. Garnish exquisitely with fresh coriander.

How to tell it's done

A fiery, thin, heavily spiced broth with a distinct oil layer, poured over crisp, thick gram flour noodles that soften slightly upon eating.

Getting it right

Tip

The absolute secret to an authentic Khandeshi Shev Bhaji is roasting the onion and coconut until they stand on the edge of blackening, lending the curry its distinct dramatic hue and robust, smoky depth.

What to serve it with

Best savored alongside rustic Bajra Bhakri or soft Pav buns, accompanied by raw onion rings and a sharp lemon wedge.

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Ingredients