Hello Foodies and lovers of culinary arts

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I am a lawyer by profession, though my first and most consistent love has been to cook and to feed people. I love when people eat...its like part of me resides with them through my food. Cooking is not just cooking for me...its an art, its my meditation. Cooking is the way I relax myself.

Friday, 9 September 2016

Sev Bhaji - no onion no garlic

Sev Tamatar Bhaji is a favourite across Western India be it Gujarat, Rajasthan, Western Madhya Pradesh or Maharashtra each of these states have their own version of sev Bhaji. Back in old times, this dish served its purpose in military camps and during dry spells. However, in modern times too it has not lost its charm and is relished with equal ease. The present recipe, however, is my version without any onion or garlic.

Serves: 2-3 persons

Time taken: 10-15 minutes

Ingredients:
Tomatoes 4 nos big (pureed)
Ratlami sev/ long sev 1 cup
Ginger 1 inch grated
Mustard seeds ½ tsp
Fenugreek seeds ½ tsp
Hing ⅛ tsp
Chopped green chillies 2 nos
Oil 3 tbsp
Salt to taste
Turmeric powder 1 tsp
Kashmiri mirch 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Curry leaves 2-4 sprigs
Water 1½ cup

Method:
1.  In a wok /kadahi heat oil. Add Mustard, fenugreek seeds along with chillies and curry leaves. Let them crackle.
2.  Add tomato puree and ginger; stir fry. Once it is almost done add turmeric, cumin, coriander, Kashmiri mirch powder respectively. Add 4 tbsp water and let the masala fry until oil leaves from its side.
3. Once done add water and bring it to boil. Reduce the water a bit and add sev to the gravy.
4. Serve hot and garnish with chopped coriander.

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