Shev Bhaji

Shev Bhaji

Contributor: @ashwinpatil

  • 2-3 people
  • 5 minutes
  • 10-15 minutes


  • 1 tsp Oil
  • 2 big Onions
  • 4~5 Garlic cloves
  • 1 tsp Ginger
  • 1 tbsp Grated roasted Coconut
  • 1/2 cup Finely chopped Tomato
  • 2 tsp Oil
  • 1 tbsp Kanda lasun masala
  • Salt to taste


  1. Heat up oil in a pan and add onion, coconut, garlic and ginger.
  2. Fry until onion gets light golden color.
  3. When onion begins to turn light golden, add tomato.
  4. Fry it until tomato becomes soft and gets blended with onion.
  5. Turn off the gas and let it cool down a little.
  6. Transfer the mixture into blender pot and blend it into fine paste.
  7. Do not add or add minimum water while blending. Masala or vatan is already.
  8. Heat up oil in pan and add blended masala.
  9. Mix masala well with oil and add kanda lasun masala.
  10. Fry masala until it releases oil.
  11. Add hot water and mix well. Add salt to taste and mix well.
  12. Boil the gravy for about 7-8 minutes.
  13. You can adjust the consistency according to your taste. Turn off the gas.
  14. Assemble the dish while serving and not before hand.
  15. Serve the kat in a deep and broad dish half of its capacity.
  16. Add lots of bhavnagari shev and again a little kat.
  17. Serve with onion, coriander and bread slices.
  18. You also can serve kat in separate katori.

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