Authentic Spicy Dry Sev Bhaji Recipe (Quick & Easy)
Learn how to make the perfect Spicy Dry Sev Bhaji Recipe at home! This quick Maharashtrian Shev Chi Sukhhi Bhaji is flavorful, easy, and ready in minutes.
Ingredients
- 1/2 ladle approx 2 tablespoons cooking oil
- 1 teaspoon small mustard seeds
- 1 teaspoon cumin seeds jeera
- 1/4 teaspoon asafoetida hing
- 10 to 12 curry leaves
- 2 medium onions chopped
- 1 heaping teaspoon crushed ginger garlic, and green chillies
- 1 small tomato finely chopped or pureed
- Salt to taste use carefully, as sev already contains salt
- 1 teaspoon cumin-coriander powder
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kanda Lasun Masala onion-garlic masala
- 250 grams thick spicy sev (tikhat shev)
- 1/2 bowl approx 1/2 cup water
- 1/4 cup fresh coriander leaves with tender stems finely chopped
Instructions
- Step 1: Place a thick-bottomed pan on the stove and heat 1/2 ladle of oil.
- Step 2: Once the oil is hot, add the mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them sizzle.
- Step 3: Add the chopped onions to the pan. Fry them well until they turn slightly golden.
- Step 4: Stir in the crushed ginger, garlic, and green chillies. Fry for a minute until the raw smell goes away.
- Step 5: Add the chopped tomato and a little salt. (Remember to keep the salt low because the sev already has its own salt.) Mix well.
- Step 6: Lower the flame completely. Add the cumin-coriander powder, garam masala, turmeric, and Kanda Lasun Masala. Fry the spices well.
- Step 7: Add 250 grams of spicy sev to the pan and gently mix it with the cooked masala.
- Step 8: Pour 1/2 bowl of water into the pan. Keep the gas on a low flame so the spices do not burn.
- Step 9: Cover the pan with a lid and let it steam on low heat for 2 to 3 minutes to soften the sev just right.
- Step 10: Remove the lid and top it off with fresh coriander leaves. Mix gently. Your delicious Spicy Dry Sev Bhaji Recipe is ready to serve!