Shevechi Bhaji

Ingredients
Onion - 2

Grated dry coconut - 1/2 cup

Garlic cloves - 6-7 cloves

Ginger - 1 inch

Garam Masala - 1, 1/2 teaspoon (I used special Khandeshi Bonde Masala)

Kanda lasun Masala - 1teaspoon (optional)

Red chili powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Sugar - 1/4 teaspoon

Oil - 1/4 cup

Shev (Gathiya) - 1 cup

Hot water - 3 cups

Salt to taste

Procedure

Slice onion vertically. Heat kadai and pour 1 teaspoon oil in it. Fry onion till get brown. Fry coconut in oil. Now mix fried onion, coconut, garlic, ginger, kanda lasun masala, garam masala (Bonde masala which I have used was given by friend Sonali, she is basically from Bhusaval(Khandesh).) and little water. Make a thin paste in mixer. Now heat remaining oil in kadai. Put sugar in oil, with this oil layer (tavang) will come on curry. Now add the paste and red chili powder in it. Fry till the mixture leaves oil on side of the kadai. Add little hot water and mix wel. When it starts boiling then add little by little. Add salt and mix wel. Cook it for 2 minutes. Add shev in the curry while serving, otherwise it will get soggy. You can use Haldiram's Bhavnagari shev for this. Serve this with Bhakri with sliced onion and lemon slice.

This is for WYF:Specialty food event