Khandeshi Shev Bhaji
A fiery, aromatic curry from the Khandesh region of Maharashtra built on a dark roasted coconut and onion gravy. Crispy thick chickpea noodles are simmered in this bold, spicy sauce for an amazingly flavorful meal.
40min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Heat a pan and dry-roast the sliced onions until deeply browned and slightly charred.
2
Add grated dry coconut to the pan and dry-roast until golden brown and fragrant.
3
Transfer roasted onions, coconut, ginger, and garlic to a blender with a splash of water and grind into a smooth, dark paste.
4
Heat peanut oil in a heavy-bottomed pot; add mustard seeds and cumin seeds, letting them crackle.
5
Add the ground roasted paste and sauté over medium heat for 6-8 minutes until oil separates from the masala.
6
Stir in Kala Masala, red chili powder, turmeric powder, and salt, frying the spices for another minute.
7
Pour in water, bring the spicy gravy (rassa) to a rolling boil, then lower the heat and simmer for 10 minutes.
8
Garnish with chopped coriander and stir in the thick shev right before serving alongside warm bhakri or chapati.
Ingredients
1 cup thick spicy shev (chickpea flour noodles)
2 large onions, thinly sliced
1/2 cup grated dry coconut
1 inch ginger, chopped
6 cloves garlic
3 tbsp peanut oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp Khandeshi Kala Masala (or Goda Masala)
1 tsp red chili powder
1/2 tsp turmeric powder
3 cups water
Salt to taste
2 tbsp fresh coriander leaves, finely chopped
*This AI-generated recipe may contain inaccuracies.