Sev Bhaji ( सेव भाजी)

Sev-Bhaji with rice

When summer season is at peak and either vegetables are very expensive or your and your family’s favorite vegetable is not available then it becomes a herculean task to make a meal which will make everybody happy. Well not to worry here comes the recipe for Sev bhaji, a tangy, spicy vegetable with a hint of sweetness which all of you will surely love. The different delicate flavors which come out are amazing. Easy to make and absolutely a winner, so make it and serve with rice, pav, roti or bread. When I make it my family and friends like to have pav with it, because it is easy to polish off the last bit of it with pav.

Preparation Time:  10 min.

Cooking Time: 20 min.

Servings: 6 Large servings

Ingredients Required For Making Sev Bhaji:

• 2 Medium size Onions

Onion

• 8-10 Cloves of Garlic

Garlic

• 3 cm Piece of Ginger

• 2 Medium size Tomatoes

Tomatoes

• 3-4 Whole Green Chilies

Green Chilies

• 3 Tea spoon Besan

• 4 Tea spoon Thick Curd

• 100 gm. Besan ki Sev

• 2-3 Sprigs of fresh Coriander leaves

Fresh Coriander leaves

• 1 Tea spoon Garam Masala

• 1 Tea spoon Red chili Powder

• 2 Bay leaves

• 2-3 cloves

•  1 Tea spoons Cumin seeds

• Salt to Taste

• 2 ml. Ghee / Olive oil/ any cooking oil
• Water

Directions For Making Sev Bhaji:

• Cut onions to small pieces.

Cut Onions

•  Cut garlic.

Cut Garlic

• Grate ginger.

• Wash, clean and drain the coriander sprigs and cut very fine.

• Cut tomatoes.

Cut Tomatoes

• Beat curd and besan to make homogenous paste.

san and water beaten and made to thin paste

• Take a thick bottom pan and add 1 ml.of ghee / oil in it and heat on high flame.

• When hot add cumin seeds.

• When the seeds splutter add cut onions and cook on low flame till they are golden brown.

• Add Garlic and ginger and cook till garlic becomes golden brown.

• Add tomatoes and cook till they become soft and the mixture starts leaving the edges of the pan.

• Take out the cooked mixture and allow it to cool.

• Make paste of cooked mixture in the grinder /mixture.

Gravy of Onion,Garlic,Ginger and Tomato

• Heat 1 ml. Ghee /oil in a wok and add 2 bay leaves and 2-3 cloves.

• When the cloves splutter add the paste of cooked mixture and stir. 

• Add 100 ml. water. Cover and cook for 2-3 min. 

Paste of cooked onion, garlic, ginger and tomatoes being cooked with water

• Add the paste of besan and curd with continuous mixing to avoid formation of lumps.

Besan paste added to gravy of onion

•  Cook till it starts boiling.

• Add

• Salt

• Chili powder

• Garam masala

• Mix and cook for 1 min.

Thick gravy before water is added

• Add 250 ml. water and mix nicely.

Water added to thin down the consistency of gravy

• Cook for 10 min. The gravy should become of pouring consistency.

Gravy ready for green chilies and tomato sauce to be added

• Add 3-4 whole green chilies.

Whole Green Chilies added to thinned down gravy

• Add 2 tea spoons of tomato sauce. 

Tomato sauce being added to gravy

• Cook for 2 min.

• Mix and remove from gas.

Gravy ready to be taken out in serving bowl

• Take out the gravy in a serving bowl.

Tangy,spicy gravy of sev bhaji

• While serving take the gravy in a bowl, add 3-4 heaped tea spoon crisp besan ki Sev.

Gravy in the bowl

Besan sev added to Gravy

Sev-Bhaji dressed with Coriander leaves

• Garnish it with finely cut coriander and serve hot Sev bhaji with rice / pav / bread.

Rice with Sev Bhaji,Curd and Green Chili

Tips:

• Add Sev to the gravy just at the time of serving otherwise it will become soggy and spoil the taste and fun of eating crunchy Sev in hot, tangy gravy.

• Bikaneri spicy Sev is best for this bhaji.

• Do not let onions to become dark brown.

Suggested Variations:

• Sprouts can be added to the gravy at the time of adding green chilies.

• Seasoning of curry leaves can be given to the prepared gravy to add extra flavor.

Curry leaves

• Finely cut onions and tomatoes can be added while garnishing this will not only add color to the bhaji but also add crunchiness.