Sev Bhaji

Sev Ki Sabzi, Sev Bhaji, 5 Minutes Gujarati Gathiya nu shaak

Servings

2-3

Prep

5 min

Cook

5 min

Gathiya nu shaak or Sev Bhaji or Sev Ki sabzi whatever you like to call it, you can but i must tell you it’s a very addictive dish. And due to its quick and easy preparation it fits really well with working moms. And due to its chatpata taste and amazing texture its liked by everyone from kids to older people in the house.

Although this unusual dish is typically a jain preparation, it fits well into any gujarati menu as the gujaratis simply love ganthias!

Gathiya nu shaak or Sev Bhaji or Sev Ki sabzi is ready in a jiffy and is ideal for those days when you need to cook in a hurry, or when you open the fridge and find—to your dismay—that the vegetable rack is empty!

As Sev Bhaji does not even require onions or tomatoes or even garlic and you can make your own Gathiyas at home. Now how cool is that!!!

Sev Bhaji is our moms generations maggi recipe as there was no maggie at there time a quick and easy dish to make all one needs is besan / gram flour water and some regular spices.


Gathiya Nu Shaak / Sev Bhaji  is a very popular Kathiyawadi dish. Kathiawar being  a dry and arid region the availability of fresh vegetables remained limited and hence food preparations using sun-dried foods and farsan/snacks is very well weaved in the Kathiyawari cuisine. To beat the extreme heat of the region, Kathiyawari consume lot of chilli, their food is extremely hot and spicy absolutely not recommended for the faint hearted.

Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)

Ingredients for Gathiya

  • 1 cup ‏Besan/ Gram flour
  • ⅛ tsp ‏Turmeric / Haldi powder
  • ⅛ tsp ‏Turmeric / Haldi powder
  • ½ tsp ‏Coriander Cumin powder / Dhania Jeera powder
  • ½ tsp ‏Kashmiri red Chilli powder
  • 1 tsp ‏Oil
  • pinch ‏Hing
  • as per your taste ‏Salt

Ingredients for Gravy

  • ¼ tsp ‏Turmeric /Haldi powder
  • 1 ½ tsp ‏Kashmiri red Chilli powder
  • 1 tsp ‏Coriander Cumin / Dhania Jeera powder
  • pinch ‏Hing
  • 2 tbsp ‏Oil
  • 2 cup ‏Water
  • as per your taste ‏Salt

Prepping for Gathiya nu shaak / Sev Ki sabzi

1) in a large mixing bowl let’s add the besan which is gram flour followed by the salt then the kashmiri red chilli powder, then the Coriander Cumin powder / Dhania Jeera powder, Turmeric / Haldi powder and a pinch of hing and mix it all in.

2)and now add 1 tsp of oil and mix again.

3)Now add very little water say about 7-8 tsp and make a semi soft dough.

Be careful here as if you add more water and the dough becomes too soft then you will not be able to make gathiya

4)And keep this dough aside.

You can also apply a little bit of oil to your hands if the dough is sticking too much

Now guys it’s time to make the gravy

Method for Gathiya nu shaak / Sev Ki sabzi

5) So in a kadai add 11/2 tbsp of oil and once hot add the hing followed by the kashmiri red chilli powder and then add 2 cups of hot water.

6)While we wait for the water to come to a boil add the rest of the maslas, so start with the turmeric powder which is haldi, followed by the Coriander Cumin powder / Dhania Jeera powder, salt and now mix everything in.

7) once the gravy comes to a boil take the gathiya dough in your hands and place it on top of the holed spatula and then start pressing it using out fingers or using our palms. This is a bit of an exercise so be patient.

8)Also guys if the dough is too tough and not going through the holes then just add 1 or 2 tsp of water to make it a bit lose.

9)Once you have all of the dough run though the holed spatula then cook for the next 6-7 minutes on medium flame

10)After 7 minutes the sabji is ready so serve. And don’t worry if you think that the gravy is watery as it will thicken as soon as the veggie cools down a bit.

You can have this with roti or bhakri or rotla.

 

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