Khandeshi Chatakdaar Shev Bhaji

Story: What will you do if you were not afraid? I will watch scary movies.. haha. I know many will eat  more spicy food. I take pride in being able to digest super-spicy food. But even for me, this Shev Bhaji is a stretch! I couldn't handle more than a cup of this spicy awesomeness...

I loved the curry recipe and will be using it to make Tarri for my Puneri Misal. Diwali is around the corner - I can't wait to mix all the Faral leftovers with mataki usal and this nuclear bomb tarri.

anyway - I made this bhaji for my friend Saurabh Malani, a die hard fan of this Khandeshi specialty. Saurabh did justice to what I made - he finished most of the Shev bhaji in just one meal!

Picture is worth a thousand words and a video is priceless - so here goes:

Feeling when you eat the Shev Bhaji - "I hate you [like I love you]!"

Source: Madhura's recipe
Time: 1-2 hour
Ingredients:

• 1 Big Onion sliced
• 4 tsp dry grated Coconut
• 4 cloves of Garlic
• 1 Tomato diced
• 1 tsp Goda/Kala Masala
• 1 tsp Garam Masala
• 1 tsp Red Chilli powder
• Salt to taste
• Bhavnagari Sev - if you want to kick it up a notch use Ratlaami shev (it's so spicy, it should be illegal)

Recipe: Basically, follow Madhura's recipe to the dot. Dry roast the coconut till golden brown. Saute garlic pieces in 1 tsp of oil till they are golden brown. Saute onion slices in 1 tbsp of oil till golden brown. Add all ingredients to the blender and grind into a smooth paste.

Heat 4 tsp of oil and add the spicy paste. Saute till oil separates from the paste on low heat. Add good amount of water to make a thin curry. Bring this curry to boil. Turn the heat off.

It's important to pick the right shev as Madhura recommends - pick a thick one. Curry is already spicy so a plain shev is perfect. Do not add all the shev to the curry at once. Add shev just before serving to individual portions to make sure that it doesn't dissolve.

Enjoy with Paav or rice, and kanda, nimbu while you imagine sitting in a road-side thela in Khandesh