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The Khandesh province which stretches across the regions of Maharashtra and Madhya Pradesh follows many cross-border cultural practices, from the dialect of Marathi language spoken here to its culinary flavours. This central Indian region carries many historical influences right from the rule of the Faruqi dynasty in the medieval period to the influx of Mughal cultures following the 16th century.
Image credit: Dheivegam
Undoubtedly, these diverse influences have seeped into the region's cuisine which makes abundant use of spices like cardamom, saffron and cinnamon, an import from Mughal kitchens. Simultaneously, the spread of the Maratha Empire hardly left Khandeshi cuisine untouched which is visible in its use of slightly spicy masalas and chilli peppers.
Khandeshi cuisine also makes use of a variety of local and seasonal ingredients. Abundant in fertile soil this region cultivates tons of millets and lentils. The fodder here also nourishes poultry making Khandesh famous for its goat delicacies, kebabs and biryanis. One such dish emerging from this province that has rapidly gained its rightful place as a culinary delight of Maharashtra's food culture is the sev bhaji.
The sev bhaji is a beautiful coming together of all regional influences including the western provinces of Maharashtra and Gujarat and the central flavours of Madhya Pradesh. Predominantly Indori flavours make an appearance in the slightly sweet and spicy notes of the sev bhaji while the use of crispy, fried sev and tangy tomato curry is quite the genesis of Maharashtra's iconic misal pav.
Thick sev, that is essentially besan batter strips deep-fried in hot oil, is sprinkled over a gravy made from tomatoes, dried coconut, onions and garam masala to make sev bhaji paired with chapati, bhakri and rice. Slightly spicy and heavy in its use of condiments like cumin powder, coriander powder, peppers and turmeric, this dish is a 'masaledaar' part of Khandeshi food culture. Popularly served in restaurants offering Khandeshi cuisine, it is a core dish in the Khandeshi thali as well and is often accompanied by dal-khichdi, stuffed eggplants, sorrel leaves salad and spicy groundnut chutney.
The khandeshi sev bhaji is also extremely easy to prepare at home. Read on below for a simple recipe to make the sev bhaji. You can adjust the levels of chilli powder according to your tolerance for spicy food.
Ingredients:
1 sliced onion
1 chopped tomato
4-5 garlic cloves
1 inch ginger
2 green chillies
½ cup dried grated coconut
1 tsp turmeric powder
1 tsp garam masala
1 tsp red chilli powder
1 tsp coriander powder
½ tsp cumin powder
2 tbsp oil
Salt to taste
Chopped coriander for garnish
Gathiya sev for sprinkling
Method:
1. Heat oil in a pan and add onion, tomatoes, chillies, garlic and ginger and fry until they turn golden brown.
2. Next, add the grated dried coconut and continue to roast on a medium flame until it acquires a rich, brown colour.
3. Switch off the gas and let this mixture cool before transferring it to a blender. Grind it into a smooth paste.
4. In the same pan, heat oil and add the paste. As it cooks, add turmeric, red chilli powder, coriander and cumin powders and garam masala.
5. Cook the mixture until oil starts oozing out at the sides. Stir at regular intervals.
6. Add a bit of water to give the gravy a curry-like consistency. Let it boil before adding salt to taste.
7. Once the curry is prepared, garnish it with chopped coriander. Pour in a bowl and add the thick gathiya sev. Your sev bhaji is now ready to be enjoyed! Have with chapati or bhakri.
