Shev Sabzi is a flavorful Maharashtrian dish made with crispy besan (gram flour) shev cooked in a spiced tomato-based gravy. It’s a quick and comforting dish, often enjoyed with roti or bhakri.
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Heat oil in a pan and add mustard seeds. Let them splutter.
Add cumin seeds and curry leaves.
Add chopped onions and cook until they turn golden brown.
Add ginger-garlic paste and cook until raw smell disappears.
Add chopped tomatoes and cook until they soften and blend well.
Mix in the turmeric, red chili powder, coriander powder, and salt.
Add 1/2 cup water, mix well, cover, and simmer until the oil starts to separate and the gravy thickens.
Just before serving, add sev into the gravy and mix well. Let it soak in the masala for 1–2 minutes (not longer, to avoid sogginess).
Garnish with chopped coriander leaves and serve hot with roti or bhakri.
Use freshly made shev for the best taste and texture.
Adjust the spice levels according to your preference.
Serve immediately after cooking to maintain the crispiness of the shev.
Can I use store-bought shev for this recipe?
Yes, store-bought shev works perfectly fine for this recipe.
What type of shev is best for Shev Sabzi?
Crispy besan shev is ideal, but you can use any type of shev you prefer.
Can I make this dish ahead of time?
It's best to make Shev Sabzi fresh, as the shev can become soggy if left for too long.
What can I serve Shev Sabzi with?
Shev Sabzi pairs well with roti, bhakri, or even plain rice.
Can I make this dish vegan?
Yes, this dish is naturally vegan as it does not contain any animal products.
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