Spicy Maharashtrian Sev Bhaji Curry

Khandeshi Sev Bhaji Recipe

Khandeshi Sev Bhaji is a beloved Maharashtrian dish that brings together the vibrant flavors of spices, coconut, and crunchy sev in a rich and delicious curry. This flavorful vegetarian dish is perfect for lunch and makes a comforting meal when served with poori or rice. The use of Goda Masala, a traditional Maharashtrian spice blend, adds depth and warmth to the recipe, while the jaggery lends a hint of sweetness that balances the spices beautifully.

Ingredients

Preparation Time

Servings

• Serves: 4

Cuisine

• Type: Maharashtrian

Course

• Lunch

Dietary Preference

• Vegetarian

Instructions

1. Prepare the Onion-Coconut Paste:

   • Start by heating a small amount of oil in a flat skillet over medium heat. Add the sliced onions and sauté until they turn light golden brown. This step enhances the natural sweetness of the onions and adds a delicious depth of flavor to the curry.
   • Allow the sautéed onions to cool slightly. Once cooled, transfer them to a blender along with the dry coconut, garlic cloves, and ginger. Blend into a smooth paste, adding a little water if needed to reach a thick, fine consistency.

2. Cook the Base Curry:

   • In a kadai or heavy-bottomed pan, heat 2 tablespoons of oil over medium heat. Add the turmeric powder and half of the red chilli powder to the oil and sauté briefly to bring out the spice’s color and aroma.
   • Next, add the ground onion-coconut paste to the pan and cook for 5-7 minutes. Stir occasionally until the paste begins to deepen in color and the oil starts to separate from the masala, indicating that it is well-cooked.
   • Sprinkle the remaining red chilli powder and the Maharashtrian Goda Masala into the pan. Cook for an additional 5 minutes, stirring frequently to avoid burning, until the spices are thoroughly mixed and the onions turn a dark, rich brown.

3. Finish the Curry:

   • Add the jaggery to the curry base, stirring well to incorporate its sweetness into the spices. Cook for 2 more minutes to ensure the jaggery melts and blends evenly with the masala.
   • Pour in 1 cup of water and add salt to taste. Bring the mixture to a gentle boil, stirring occasionally. Let the curry simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

4. Add the Sev:

   • Once the curry has reached a good consistency, add the sev to the pan. Gently stir the sev into the curry and let it soak for about 1-2 minutes, until the sev becomes soft but still retains some of its texture. Be careful not to overcook, as the sev may become too soft.

5. Serve:

   • Serve the Khandeshi Sev Bhaji hot, garnished with fresh coriander leaves if desired. Pair it with Lasun Batata Poori or Bihari Karela and Aloo Ki Subzi for a complete Maharashtrian meal. Enjoy the delightful balance of flavors and the satisfying crunch of sev in this traditional curry!

Nutritional Information (per serving, approximate)

With its rich flavors and comforting texture, this Khandeshi Sev Bhaji is a wonderful example of Maharashtrian cuisine. The combination of coconut, goda masala, and sev creates a dish that’s not only satisfying but also full of authentic flavors. Serve it as a hearty lunch option, and enjoy the warmth and complexity of this regional specialty.