Shev (Sev) Bhaji

Our afternoon lunches are generally Roti Sabji, either a simple stir fry or a gravy curry. Whenever I cook a simple veggie stir fry like Green Beans Upkari, Bhendi Fry, I also add a dal or a gravy based recipe like Shev Bhaji to our menu. A vegan curry of fried chickpea flour noodles called shev in a spicy gravy.

Ingredients:
Onion - 1 big
Dalia/Roasted Chana Dal/Phutane - 1 tbsp
Dessicated (Dry) Coconut - 1 tbsp
Poppy Seeds/Khuskhus - 1 tbsp
Coriander/Dhania Seeds - 1 tbsp
Fennel Seeds/Saunf/Badishep - 2 tsp
Cumin/Jeera Seeds - 1 tsp
Dry Red Chillies - 4
Black Peppercorns/Miri - 8
Cloves/Lavang - 4
Cinnamon/Dalchini - 1/4 inch piece
Bay Leaf/Tamal Patra/Tej Patta - 1
Ginger Garlic Paste - 2 tsp
Coriander/Cilantro Leaves - few sprigs
Shev/Sev - 2 cups
Lemon Slices 
Salt
Oil

How to cook Shev/Sev Bhaji:

• Thinly slice the onion and finely chop cilantro.
• Heat about 1 tbsp oil in a pan. Add onions and little salt. Sauté until onions turn brown.  Save the fried onions for later.
• In the same pan, roast dalia followed by coconut. Lastly, roast the spices - poppy seeds, coriander seeds, fennel, cumin, red chilies, black peppercorns, cloves and cinnamon. Roast all the ingredients at low flame with little oil.
• Grind fried onions, dalia, coconut and roasted spices with little water to a smooth or slightly coarse paste.
• Heat about 2 tbsp oil in a pan. Add bay leaf and ginger garlic paste. Saute for a minute and add the ground paste. Cook until oil separates. Add about 2 cups water, salt to taste and bring it to a boil. Continue cooking until you get the desired consistency. Garnish with chopped cilantro.
• For this gravy, if you like little oil floating on top, add 2 more tbsp of oil. This oil floating on top of gravies is called as Tawang in Marathi. If you like your Shev Bhaji spicy, add more red chilies and black peppercorns.

Add Shev to the gravy, just before serving. Sprinkle some lemon juice and serve Sev Bhaaji with roti or bread.