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