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.
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
Chop the stalks of the shevla into fine pieces and set aside while you heat some oil in a pan.
Sauté the garlic and onions until aromatic, before adding the cumin seeds and turmeric powder.
Toss in the shevla bhaji and mix well to combine before seasoning with some salt.
Add quarter cup of water, lower the heat and allow it to cook for 12-15 minutes.
Once softened slightly, let the liquid evaporate before you turn off the flame. Serve warm.