Name: Shevalanchi Bhaaji recipe by Leena Korgaonkar at BetterButter
Prep time: 2700 min
Cook time: 30 min
Total time: 2730 min
Yield: 6
Ingredients: Shevala (as shown in the picture, cleaned and chopped ) 3-4 cups; Vaal soaked and sprouted and skin removed (cup); Onions 2-3 medium (chopped finely ); Ginger garlic paste 2 tsp; Garam masala.; Coriander seeds 2 tsp; Peppercorn 4-5; Cloves 4-5; Dalchini 2 -3 pieces; Jeera 2-3tsp; Dagadphul 1 tsp; Chakriphul 2-3 pieces; Fresh coconut 1cup; Chilli powder 2-3tsp; Turmeric powder 1tsp; Tamarind pulp 3-4 tsp; Salt to taste

ABOUT Shevalanchi Bhaaji RECIPE

Shevala is a seasonal vegetable available in the Vasai Palghar belt in the first fortnight of monsoon. After which there is a long wait for the next monsoon.

Ingredients Serving: 6

Shevala (as shown in the picture, cleaned and chopped ) 3-4 cups
Vaal soaked and sprouted and skin removed (cup)
Onions 2-3 medium (chopped finely )
Ginger garlic paste 2 tsp
Garam masala.
Coriander seeds 2 tsp
Peppercorn 4-5
Cloves 4-5
Dalchini 2 -3 pieces
Jeera 2-3tsp
Dagadphul 1 tsp
Chakriphul 2-3 pieces
Fresh coconut 1cup
Chilli powder 2-3tsp
Turmeric powder 1tsp
Tamarind pulp 3-4 tsp
Salt to taste

Instructions

Clean and chop shevala as shown in the picture . Heat oil 1-2 tbsp in a kadhai and stir fry chopped shevala for 10 min. on a medium heat. Remove and keep aside
In the same kadhai add another 2-3tbsp oil and saute onions till translucent. add ginger garlic paste and saute for 1 minute. Add shevala and vaal and saute
Dry roast and grind all the ingredients of garam masala . Add 2-3 tsp of this powder ( more if you want more spicy ), chilli powder and turmeric powder to the kadhai.
Add enough water for cooking. Add tamarind paste and mix well. cook on medium heat till the vaal are cooked well
Grind coconut to a fine paste and add to kadhai, add salt to taste . serve with roti or parathas

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