This variation is my own. We prefer low oil so I have not put lot of oil in it as you'd typically find in such recipes.
Ingredients -
- 4 onions, medium sized
- 1/2 bowl dry, grated cocuunt
- 7-8 (or more if you like) garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 2 tsp cumin powder
- 1.5 tsp coriander seeds powder
- 4-5 tsp red chili powder (or more if you like)
- 1 tsp garam masala/all-purpose curry powder (optional)
- Salt to taste
- 2 tbsp groundnut or any other oil of your choice.
- Spicy but non-oily, thicker Sev from your favorite vendor.
- Some water for the gravy.
- Green coriander for garnishing.
Procedure
Roast onions till they are charred completely. Peel the outer layer and keep them aside. Dry roast grated coconut and keep it aside. Chop onions and put them in mixer-grinder with coconut, chopped garlic & ginger. Put cumin powder, coriander seeds powder, garam masala and red chili powder and make think & smooth paste. Usually onions make smooth paste but coconut gives it a rather rough/coarse texture. Put little water and make smooth paste. The taste & texture of the gravy largely depends on how smooth this paste is.
Heat the oil in one large pan (Kadhai) and once it is hot enough, put the paste in the oil and fry it until it has that special aroma of the gravy masala. If you want, you can put some more chili powder at this stage to make it more spicy and colorful. I usually keep 1 tbsp chili powder aside to add at this stage. Let the aroma fill your kitchen, and then put some water in it to give desired consistency to the gravy/curry. Let the whole curry boil and add salt as per your taste and switch off the burner. The curry is ready!
While serving, heat it again if needed. take some curry in a bowl/dish and put required amount of Sev in it, squeeze some lemon and garnish it with green coriander. Your tasty Khandeshi Sev Bhaji is ready to eat now. It tastes best with Bhakri, but goes equally well with chapati or rice. Serve it with your favourite option and enjoy!
