NIMARI SEV BHAJI

“Laal tari, moti sev, aag.”

A fiery dry coconut and onion gravy with thick besan sev, lit up by Sunder Kuti Teja Mirch and Sunder Red Chilli Powder, the hottest bowl on the Burhanpur road.

TIME 45 minSERVES 4DIET VegHOST BuntyDHABA ROUTE Indore to Burhanpur highway, NimarTASTE TeekhaHEAT Very hot

WATCH ON YOUTUBE@madebysunder

RECIPE CREDIT

Bunty

Chief Mirchi Officer

Laal tari, moti sev, aag.

0/6 steps done. Tap a step below.

KITCHEN CLOCK

CHOPPING & PREP

15 min

SEASONING & REST

0 min

COOKING

30 min

TOTAL

45 min

Teekha · Very hot

NUTRITION PER SERVING

Calories	350 kcal
Protein	8 g
Carbohydrates	22 g
Fat	26 g
Fibre	5 g
Sodium	700 mg

Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.

SAMAAN

AISE BANAO.

01Dry roast the onion, coconut and sesame in a pan until dark brown. Cool and grind with garlic, ginger and a little water to a paste.

02Heat oil, crackle jeera and add the paste. Fry 5 minutes until oil separates.

03Add all the powdered spices and salt. Fry 1 minute more.

04Pour in the water and boil for 8 minutes until a red oil floats on top.

05Put the sev in bowls and pour the hot tari over just before serving.

06Top with coriander and serve with roti and onion.

BUNTY KA TIP“Chief Mirchi Officer approved. Sunder daalo, swaad badhao.”Roast the onion and coconut until truly dark. That roast gives the tari its depth and colour.