Shevalachi Bhaji | शेवळाची भाजी | Dragon Stalk Yam Recipe | Sanjeev Kapoor Khazana

Shevala or dragon stalk yam is very seasonal ingredient so, make sure to use it at its fullest! Make this delicious gravy using this unique ingredient.

SHEVLACHI BHAJI

Ingredients

4-5 bunches of dragon stalk yam (shevla), cleaned
10-15 kakda, boiled, deseeded and roughly chopped
1 cup kokum water (4-5 kokum petals soaked in 1 cup water)
Masala paste
2 tbsps oil
2 medium onions, sliced
4-5 garlic cloves
1 inch ginger, roughly chopped
1 cup scraped fresh coconut
1 cup fresh coriander leaves
Gravy
2 tbsps oil
8-10 curry leaves
1 large onion, finely chopped
½ tsp turmeric powder
2 tsps red chilli powder
½ tsp garam masala powder
Salt to taste
⅓ cup soaked raw peanuts
1 tbsp chopped jaggery
2 tbsps chopped fresh coriander leaves + for garnish

Method

1. Finely chop shevle into thin roundels.
2. Bring sufficient water to a boil in a non-stick deep pan.
3. Add the chopped shevle, kokum water, and boiled kakda and mix well. Cook for 25-30 minutes.
4. To make the masala paste, heat oil in a non-stick pan. Add onions, garlic, and ginger and mix well. Cook till the onions turn golden.
5. Add coconut and mix well. Cook for 2-3 minutes. Take the pan off the heat and allow the mixture to cool slightly.
6. Transfer the roasted mixture in a mixer jar, add coriander leaves and ½ cup water and blend to a fine paste.
7. To make the gravy, heat oil in a another non-stick pan.
8. Add curry leaves and onion and mix well. Cook till translucent.
9. Add turmeric powder, red chilli powder, garam masala powder, and salt and mix well. Cook for 1-2 minutes.
10. Add the blended paste, mix and cook till oil separates. Add 1 cup water, mix and cook for 4-5 minutes.
11. Strain the cooked shevle and kakda. Transfer this into the gravy and mix well.
12. Add 1 cup water and mix well. Add soaked peanuts, jaggery, and mix well. Cook for 1 minute.
13. Add coriander leaves, mix and switch the heat off.
14. Transfer the gravy in a serving bowl. Garnish with coriander leaves.

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