SEV KI SABJI
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 3 people
For Masala Paste:
2 Tsp Oil
1 Onion, Sliced
3 Clove Garlic
1 Inch Ginger
½ Cup Dry Coconut, Grated
¾ Tsp Kashmiri Red Chilli Powder
1 Tsp Garam Masala
¼ Tsp Turmeric
¼ Cup Water
Other Ingredients:
Brij Sev
2 Tbsp Oil
3 Cup Water
½ Tsp Jaggery
½ Tsp Salt
2 Tbsp Coriander, Finely Chopped
khat or bhaji preparation:
Firstly, in a pan heat 2 tsp oil and roast 1 onion, 3 clove garlic and 1 inch ginger until they turn golden brown.
Now add ½ cup dry coconut and continue to roast on medium flame until they turn golden brown.
cool completely, and transfer to the blender.
Also, add ¾ tsp chilli powder, 1 tsp garam masala, ¼ tsp turmeric.
Blend to a thick paste adding ¼ cup water.
Now heat 2 tbsp oil in a kadai and add the prepared masala paste.
Saute on low flame until the oil is released from masala paste. Traditionally, khandeshi kala masala is used in place of garam masala.
Add 3 cup water, ½ tsp jaggery and ½ tsp salt.
Mix well, adjusting consistency as required.
continue to boil for 3 minutes or until the flavors are absorbed.
Add 2 tbsp coriander and khat or rassa is ready.
To serve, in a bowl pour khat (rassand top with Brij sev, coriander.
Finally, enjoy sev bhaji with bhakari, chapathi or pav.)
