• Whether it is a dhaba or a hotel, the quality of Shevbhaji does not decrease.
• This tangy flavored vegetable bread goes very well with chapatis.
• If you don’t know what to cook for dinner, the best option is Shevabhaji, this vegetable is prepared in an instant.

When we say Marathi food, there is a special, tangy and homely flavored dish in it, that is Shevbhaji. This vegetable, which requires less ingredients, is quick to prepare and still tastes amazing, has earned a place in the diet of everyone from rural areas to urban areas. The zingy flavor of the spices mixed with the onion-tomato batter and the crispness of the sev on it, is the true identity of sevbhaji. This vegetable tastes equally good with pav, bhakri, chapati or plain varan-bhata.

Whether it’s a quick dish for guests or to add a different flavor to an everyday meal, sheva bhaji is a great choice. Best of all, this recipe is quick to prepare, making it a great Shaved Veggie option for a meal in a hurry. So let’s take a look at how to make traditional Marathmoli Shevbhaji at home, in a simple way Recipe Let’s find out.

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Materials:

• Oil – 2 tbsp
• Mustard – ½ tsp
• Cumin – ½ tsp
• Onion – 1 large (finely chopped)
• Ginger-garlic paste – 1 tsp
• Tomatoes – 2 medium (finely chopped)
• Turmeric – ¼ tsp
• Red Chilli – 1 tsp (as per taste)
• Garam masala – ½ tsp
• Goda masala – 1 tsp
• Salt – as per taste
• Water – as required
• Shave – 2 cups (better if thick shave)
• Coriander – for garnish

Make Sparkling Mixed Veg for Dinner in 10 Minutes, Richer Flavor than Hotel Veg

Action:

• First, heat oil in a pan and add mustard seeds. When mustard crackles, add cumin seeds.
• Add finely chopped onion to it and saute until golden.
• Now add ginger-garlic paste and saute till the raw smell goes away.
• Add tomatoes to it, cover and cook till soft.
• When the tomatoes become soft, add turmeric, red chillies, sweet masala, garam masala and salt and saute well.
• When the oil starts to release after seasoning, add little water and let the gravy boil.
• Add the shallots, stir gently and cook for 2–3 minutes.
• Add coriander on top and switch off the flame.
• Serve hot with sevbhaji bread, chapatis or pavas. A squeeze of lemon makes the taste even better.