Shev tomato rassa bhaaji
Do you like curries that bring back memories and tease your palate. I am that one hopeless foodie who dreams of curries all the time. Especially the regional ones that have regional spice blend or a homely touch to the recipe. And one of my favorite curry from the list of favorite is Shev- Tomato Rassa bhaaji.
WHAT IS SHEV-TOMATO BHAAJI?
The name itself spells out the ingredients of the curry. This curry has Shev (fried crunchy gram flour noodles) and tomato playing the main characters. Thick tomato-onion gravy spiced up with spice blends makes perfect base. Then crunchy thick shev – ganthiya is sprinkled on top of this gravy. For best results you need to let the shev soak in the gravy for few minutes.
This particular bhaaji is flavored with the very traditional Maharashtrian goda masala. You can check my Goda masala recipe for details. This masala (spice blend) has distinct flavor which enhances the overall taste experience of this particular Shev bhaaji.
There are many versions of this bhaaji and the taste changes with different spice blend. Ideally Shev Bhaaji is oily and spicy. A thick layer of oil formed over the gravy is considered the best. But I don’t fancy too much oil into my food so this recipe uses minimum oil but trust me the taste comes out the best!
Feel free to add some more oil if you feel my oil quantity is less.
Shev tomato bhaaji
- 2 tbsp of oil
- 2-3 cloves of garlic
- 1 inch of ginger
- 3-4 red chilies
- 2 tsp of goda masala
- 2 tsp mustard seeds
- 4-5 curry leaves optional
- 1 tbsp of turmeric
- 1 tsp of hing asafoetida
- 2 tbsp chili powder
- 1 large onion roughly chopped
- 3 medium tomatoes chopped into chunks
- 1 cup water
- 1-1.5 cups of thick Shev
- salt as per taste
- 1 tsp sugar/jaggery
- In a medium sized saucepan, heat 1 tbsp oil on medium flame.
- Add garlic, ginger and onions and roast them until they become translucent. Then add tomatoes and let it cook for 5 mins.
- Let the mixture cool slightly then transfer this mixture to a grinder and blend it to a fine paste. You can add 1/4 cup water when grinding.
- Meanwhile in the same pan heat rest of the oil on medium flame.
- Once the oil heats, add mustard seeds and let it crackle. Add curry leaves and red chilies.
- Once the curry leaves are roasted, add turmeric, hing.
- Reduce the flame and then add paste of onion and tomatoes to it.
- Add 1 cup of water and stir everything together.
- Add goda masala, salt and chili powder to the gravy. You can add pinch of sugar or small piece of jaggery to enhance the flavor.
- Increase the flame to medium and let it simmer until rolling boil.
- Once done, turn off the flame and let it cool slightly.
- Transfer the gravy to the serving bowl and add shev to it. Garnish with fresh coriander.
- Let the shev slightly soak into the gravy and then serve.
- 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 for this recipe. You can find the recipe for Goda masala here.
- If you don't want to add Goda masala, just dry roast 2 tbsp dry coconut,1 tsp of sesame seeds,1 tbsp poppy seeds and 1 tbsp coriander seeds on medium flame. Grind this to a fine paste and add it to the gravy.
- You would want to make this gravy slightly spicy because once the shev is added, the spices mellow down. I have added 2 tbsp of chili powder as per my heat level. Feel free to adjust as per your heat level.
- I have used US measuring cups for measuring the ingredients. For more details. click here.
I am Jui. If you love tea, vegetarian food and lots of giggles, we probably work on the same wavelength. I mostly re-create long lost Maharashtrian traditional recipes and also develop recipes that are vegan and vegetarian.
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