Khandeshi Shev-Bhaji

The most favorite and famous dish of Khandesh is "Shev-Bhaji". A spicy tasty curry with a special "Lahsun-shev" (made with garlic). It’s a typical dish in every khandeshi family specially in dinner. You may taste different flavors and versions of this "Shev-bhaji" in various hotel / restaurant and food joint at Jalgaon, Bhusawal and Dhule etc.  Its flavor may vary with variations of ingredients, type of spices (masala and red pepper etc.) and type of sev used. It is recommended to explore bhaji in some rural area of Khandesh to taste the typical "CHATKA" insted of city restaurants. 

I bate if you taste it once, you are tempted to try it again and again! When people come to know that I am basically from Jalgaon they expect me to treat them with this special delicacy! It’s a common dish when all near and dear once are invited at my place for dinner.

Ingredients	Onion 2 (medium size),
	Dry coconut (grated) Equal in quantity to onion
	Garlic (10-12 peeled cloves)
	Adrak (Ginger) I piece of 1.5-2 inch
	Coriander leaves (sufficient for flavor)
	Oil (4 table spoons)
	Khandeshi Kala masala (preferred) 4 tea spoons, red pepper powder 4 tea spoons, Haldi 1 tea spoon, Lahsun shev - 250 grams and salt to taste.
Additional (Optional)	Tomatoes (2 samll) and Khaskhas
Cooking time	30-40 minutes
Steps	1.	Roast dry coconut till it turns golden yellow in a pan.
	2.	Roast sliced onions till it turn golden or even blackish. (Don’t over-burn).
	3.	Grind roasted coconut, roasted onions, with all ingredients to a fine paste.
	4.	Pour oil to a pan. It is sometimes recommended to be generous to have great taste ;)
	5.	Put the grinded paste in hot oil after “tadka”. Fry well till it leaves oil.
	6.	Add around 500 ml water and bring the curry to boil.
	7.	Add shev to hot curry just  5 minutes before serving.
	8.	Garnish with fresh cut coriander leaves.
Tips	1.	Add shev to curry as and when required to serve. Put plan curry aside. You may use it next day if it is left over.
	2.	Add hot water to fried “MASALA paste, it enhances the taste.
	3.	Add Masala, Red pepper and Haldi while grinding the paste, but while making TADKA, do add the same in hot oil. It gives a great “Chatka” to curry.