Shev Bhaji Recipe
Summary
Ingredients
| Onion | 1 Medium, chopped | |
| Ginger-garlic paste | 1 Tablespoon | |
| Coriander | 1 Tablespoon, chopped | |
| Asafoetida | 1⁄2 Pinch | |
| Mustard seeds | 2 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Green chillies | 2 Small, chopped | |
| Curry leaves | 1 Teaspoon | |
| Tomato | 1 Medium, chopped | |
| Tomato puree | 2 Tablespoon | |
| Garam masala powder | 1 Teaspoon | |
| Red chilly powder | 1 Teaspoon | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Shev | 1⁄2 Cup (8 tbs) (Fried Morsels Made of Chickpea and Rice Flours) | |
| Oil | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 623 Calories from Fat 412
% Daily Value*
Total Fat 46 g71.1%
Saturated Fat 8.2 g41.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 883.7 mg36.8%
Total Carbohydrates 42 g14.1%
Dietary Fiber 8.9 g35.7%
Sugars 8.7 g
Protein 12 g24.9%
Vitamin A 26.8% Vitamin C 56%
Calcium 12% Iron 20.9%
*Based on a 2000 Calorie diet
Directions
1)In a pan heat oil add asafoetida,mustard seeds let it splutter then add cumin seeds,green chillies,curry leaves,chopped onion,let it turn light brown in color,then add ginger garlic paste saute for sometime.
2)Add tomato,garam masala powder,turmeric powder,red chilly powder,saute for 5 minutes.Then add tomato puree,salt and water,let it boil.
3)In a bowl pour the curry,add chopped coriander and add shev.
SERVING
4)Serve hot Shev Bhaji with pav.
Chef
