Khandeshi Shev Bhaji

Ingredients

TO GRIND TOGETHER

• Onions – 2 medium, finely sliced
• Dried coconut – 5 tbsp, grated or sliced
• Garlic – 8 small cloves
• Ginger – ½ inch piece
• Water – 4 tbsp

OTHER INGREDIENTS

• Oil – 1 tbsp + 4 tbsp
• Kashmiri red chili powder – 2 tbsp
• Turmeric powder – ½ tsp
• Khandeshi garam masala powder – 3 tbsp 
• Lal teekha sev / Red Spicy Sev – 1 & ½ cups
• Jaggery – 1 tsp
• Salt – to taste
• Water – 3 cups
• Coriander leaves – a handful


Instructions
1. Heat 1 tbsp oil in a skillet and add sliced onions to it.
2. Sauté them on a medium-high flame stirring them often till they turn golden brown.
3. Let the onion cool. Add them to the grinder jar along with the garlic, dried coconut and garlic.
4. Grind the ingredients to a very smooth paste using some water.
5. Add the remaining 4 tbsp oil in the same skillet and warm it. Do not heat the oil completely. Add the spices; the khandeshigarammasasla powder, Kashmiri red chili powder, and turmeric powder and sauté them on very low flame for afew secondstill they give out a nice aroma.
6. Add in the ground paste and sauté on medium heat for 2-3 minutes, stirring constantly.
7. When the raw smell of garlic goes away and the oil begins to separate, add in the jaggery.
8. Mix and sauté for a few more seconds till the jaggery melts.
9. The mixture would look bright and ooz oil.
10. Add in the 3 cups of water and mix well. Bring it to a boil.
11. Let it simmer till the curry thickens a bit and a layer of oil forms on the top.
12. Add in the coriander leaves.
13. If you are going to serve the shevbhaji immediately, add in the shev now. Let it simmer for 1 minute and then turn off the heat. If you would serve it later, add shev later just before serving.
14. The shev softens and curry thickens. Shevchi bhaji is ready. Serve hot.