Khandeshi Shev Bhaji
A robust Khandeshi onion-tomato gravy loaded with garlic and dried chillies, topped generously with crisp sev just before serving.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Kadai
- •Mixer grinder
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 16 g
- carbs
- 30 g
- fibre
- 5 g
- protein
- 8 g
- calories
- 290 kcal
Instructions
- 1
Boil the onions until soft. Blend them with garlic and dried red chillies into a smooth paste.
- 2
Blend the tomatoes separately into a smooth puree.
- 3
Heat oil in a kadai (deep curved pan). Cook the onion-garlic paste on medium heat for 10-12 minutes until it darkens and oil separates.
- 4
Stir in the tomato puree, turmeric, chilli powder and khandeshi masala. Cook for another 8-10 minutes.
- 5
Pour in water until you have a thick, pourable sauce. Simmer gently for 10 minutes.
- 6
Stir in the salt. Simmer for a final 5 minutes to build the flavour.
- 7
Just before serving, stir the sev (crispy chickpea noodles) into the hot gravy, or spoon gravy into bowls and top with sev.
- 8
Serve immediately while the sev is still crunchy.
Chef's tips
Add the sev at the very last second so it stays crunchy in the hot gravy. Cook the onion paste thoroughly to remove any raw taste.
Ingredient substitutions
- khandeshi masala → garam masala with extra black pepper
Storage
Gravy keeps refrigerated for 2 days; add sev fresh each time.
Reheating
Reheat the gravy on the stove, then top with fresh sev.
Common mistakes to avoid
- •Adding sev too early, causing it to soak up liquid and go soggy before serving.
Serving suggestions
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