Shev tomato bhaaji
Recipe type: Indian gravy
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Shev tomato bhaaji is the spicy curry that you would like to eat along with rotis on a cold day. The crunchy shev and the tomato curry makes your palate burst with flavors and textures.
  • 2 tbsp of oil
  • 2 cloves of garlic
  • 1 inch of ginger
  • 3-4 red chilies
  • 2 tsp of goda masala
  • 2 tsp mustard seeds
  • 4-5 curry leaves
  • 2 tsp of turmeric
  • 1 tsp of hing (asafoetida)
  • 1 tbsp chili powder
  • 1 large onion roughly chopped
  • 2 medium tomatoes chopped into chunks
  • 1 cup water
  • 1-15 cups of thick Shev
  • salt as per taste
  1. In a medium sized deep saucepan, heat 1 tbsp oil on medium flame.
  2. Add onions and roast them until they become translucent. Then add tomatoes, chopped garlic and ginger and let it cook for 5 mins.
  3. Transfer this mixture to a grinder and blend it to a fine paste. You can add ¼ cup water when grinding.
  4. Meanwhile in the same pan heat rest of the oil on medium flame.
  5. Once the oil heats, add mustard seeds and let it crackle. Add curry leaves and red chilies.
  6. Once the curry leaves are roasted, add turmeric, hing and the paste of onion and tomatoes to it.
  7. Stir everything together and add 1 cup of water.
  8. Add goda masala, salt and chili powder, adjust the taste. Stir everything together and let it simmer until rolling boil.
  9. Once done, turn off the flame and let it sit.
  10. Transfer the gravy to the serving bowl and add shev to it.
  11. Let the shev slighlty soak into the gravy and then start eating.
You can add onions and tomatoes without making a paste. Just add chopped onions and tomatoes to get chunky texture.
I have used Goda masala, instead you can also dry roast 2 tbsp dry coconut,1 tsp of sesame seeds,1 tbsp poppy seeds and 1 tbsp coriander seeds and then make a paste of it. This is then added to the gravy
Recipe by When chai met biskit at