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How to Make Special Shev Bhaji

🌟 Introduction
Shev Bhaji is a spicy and flavorful Maharashtrian curry made using crispy sev (fried gram flour noodles) cooked in a tangy, aromatic onion-tomato-based gravy. It’s a quick fix that’s high on taste and perfect with bhakri, roti, or rice.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Cost: 100

Ingredients

For the masala paste:

  • 1 tbsp oil
  • 1 onion sliced
  • 1 tbsp ginger-garlic paste
  • 1 tbsp grated coconut (optional)
  • 1 tbsp roasted peanuts
  • 2 tomatoes chopped

For the curry:

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch of asafoetida (hing)
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp goda masala or garam masala
  • Salt to taste
  • 1½ cups water (adjust consistency)
  • 1½ cups thick sev (Barik or Tikhat Shev preferred)
  • Fresh coriander leaves for garnish

Instructions

  • Make the Masala Paste
    - Heat 1 tbsp oil in a pan and sauté onions until translucent.
    - Add ginger-garlic paste and cook for 1–2 minutes.
    - Add chopped tomatoes, coconut, and peanuts. Cook until tomatoes are soft.
    - Cool the mixture and blend into a smooth paste.
    - In another pan, heat 2 tbsp oil. Add mustard seeds, cumin seeds, and hing.
    Cook the Gravy
    - Pour in the prepared masala paste and sauté for 2–3 minutes.
    - Add red chili powder, turmeric, goda masala, and salt.
    - Add water and let the curry simmer for 5–7 minutes.
    Add Sev
    - Add sev just before serving so it remains slightly crispy.
    - Stir and cook for 1–2 minutes.
    - Garnish with chopped coriander leaves.
    - Cook the Gravy
  • Serving Suggestions
    - Serve Shev Bhaji hot with:
    - Jowar or Bajra Bhakri
    - Chapati or Phulka
    - Steamed Rice