Sev Bhaji

Por Your Food Lab · 25 min

Ingredientes

Modo de preparo

1. Dry roast the grated dry coconut in a pan over low heat until golden brown, then transfer to a bowl.
2. In the same pan, heat 1 tbsp oil, then cook the sliced onions, ginger and garlic over high heat until the onion is golden brown.
3. Add the tomato and a pinch of salt and cook over high heat for 1-2 minutes. Add a splash of hot water, cover, and cook over low heat until the tomato is soft.
4. Put the cooked mixture into the bowl with the coconut and let it cool to room temperature. Grind it into a fine paste with water as needed.
5. Heat 3-4 tbsp oil in a kadhai over high heat. Add the cumin seeds, asafoetida, curry leaves and chopped onion, and cook over high heat until the onions start to turn golden.
6. Lower the heat, add all the powdered spices with a splash of water, and cook over high heat until the oil separates.
7. Add the paste and cook over high heat, stirring, until it turns crumbly and the oil separates.
8. Add hot water to adjust the consistency, along with salt, and simmer over medium heat for 5-6 minutes. Keep the gravy fairly thin, as it will thicken as it cooks and when the sev is added.
9. Taste and adjust the salt if needed. Stir in the sev, lemon juice and fresh coriander.

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