Maharashtrian Shevla Bhaji Stir Fry: A Monsoon Special Meal Accompaniment

By Devi Poojari

June 21, 2024

One of the underrated indigenous vegetables, the shevla is an itch-inducing stalk which grows in the western ghats during the commencement of the season. Make the most of the short-lived season for the vegetable by making a simple stir fry to eat with dal and rice.

INGREDIENTS

250 grams shevla bhaji, cleaned 1 onion, finely chopped 4 cloves garlic, crushed 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 tablespoon vegetable oil Salt, to taste

STEP 1

Chop the stalks of the shevla into fine pieces and set aside while you heat some oil in a pan.

STEP 2

Sauté the garlic and onions until aromatic, before adding the cumin seeds and turmeric powder.

STEP 3

Toss in the shevla bhaji and mix well to combine before seasoning with some salt.

STEP 4

Add quarter cup of water, lower the heat and allow it to cook for 12-15 minutes.

STEP 5

Once softened slightly, let the liquid evaporate before you turn off the flame. Serve warm.