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Shev Bhaji Recipe


Shev Bhaji Recipe


2 tsp Poppy Seeds

2 tbsp Dale (Roasted Chana Daal)

2 tsp Fennel Seeds

2 tsp Sesame Seeds

1 tbsp Coriander Powder

2 Star Anise

1/2 Cup Dry Coconut

2 tsp Black Peppers

4 Cloves

3 Bay leaves

2" Cinnamon Stick

1 tbsp Cumin Seeds

3-4 Whole Red Chilies

2 Large Onions ( sliced )

4 Cloves Garlic

1/2" Ginger

Red chili powder ( as required)

1/4 tsp Turmeric powder

2 tsp Coriander powder

1/3 cup Oil (or more)

Salt as needed

Water as needed

Coriander leaves

1 Tomato (chopped)



2 Cup Spicy bhavnagari gathiya ( Tikha )


- Dry roast all the spices separately. Let them cool down and grind together to make fine powder.

- Heat oil in a pan and add sliced onions. Roast it on medium to low heat until fully done and browned but not burnt.

- Grind together onion, garlic, ginger, ground masala. Use as little water as possible to grind it make a thick paste.

- Now heat oil , add mustard seeds and hing. Add masala paste when mustard seeds start sputtering. Add tomato ,red chilli powder, turmeric powder, coriander powder, salt. Roast masala on medium heat until the oil separates and masala is fully roasted. It takes up to 5-10 min minutes.

- Now add about 4-5 cups of water, mix it well. Lower the heat (medium flame) and let it cook. The masala should cook well and oil should start floating in top of curry.

Remove the rassa from heat and add chopped coriander leaves

- Mix gathiya in gravy cover it for 2 min without flame. Serve hot in a bowl, squeeze lemon juice and -enjoy with chapati / bhakri or rice.