Shev Bhaji is a beloved Maharashtrian dish known for its comforting, rustic flavors. A rich curry base is prepared using onions, garlic, ginger, and dry coconut, slow-fried until golden and aromatic. This mixture is blended into a smooth paste, then simmered with a medley of warming spices and tangy tomato puree. The key element—thick sev (deep-fried chickpea flour noodles)—is added just before serving, ensuring it retains a slight bite while soaking up the flavorful gravy.
Traditionally enjoyed with jowar or bajra bhakri, this dish also pairs well with steamed rice or pav. The balance of earthy coconut, aromatic spices, and the playful texture of sev makes this a deeply satisfying dish, especially during monsoon or winter evenings.
Make the Paste
Heat oil in a small pan over medium heat.
Add sliced onions, garlic, ginger, and grated coconut.
Fry until the mixture turns golden brown.
Transfer to a blender with ¼ cup water and blend into a smooth paste.
Prepare the Curry Base
Heat 1 tbsp oil in a deep pan over medium heat.
Add cloves, peppercorns, bay leaves, and cumin seeds. Let them crackle for 4–5 seconds.
Lower the heat and add coriander powder, turmeric powder, chili powder, hing, and salt. Sauté for 3–4 seconds.
Build the Curry
Add the tomato puree and cook on medium heat for 2–3 minutes.
Stir in the prepared coconut-onion paste.
Add garam masala powder and 2 cups of water. Bring to a boil.
Add Sev & Finish
Add thick sev and cook for just 20–30 seconds (to prevent it from getting too soggy).
Stir in lemon juice and garnish with chopped coriander.
Serve
Serve hot with bhakri, chapati, or steamed rice.
Tips and Tricks
- Right Sev Type: Use thick sev (bhavnagri or gathiya style) for best texture—thin sev will turn mushy instantly.
- Coconut Flavor: Toast the dry coconut well for a deeper, nuttier flavor.
- Make Ahead: Prepare the curry base in advance and add sev only before serving.
- Extra Heat: Add a green chili or two to the coconut-onion paste for more spice.
- Thicker Curry: Reduce the amount of water if you prefer a thicker consistency.
Frequently Asked Questions
Yes, but coconut adds body and a signature flavor. You can replace it with roasted gram (dalia) for thickness.
Thick, unsalted sev or bhavnagri gathiya works best to maintain texture in the curry.
Store the curry base separately in the fridge for 2–3 days. Add sev only when reheating before serving.
