Low Sodium Sev Bhaji
Dive into the flavorful world of Maharashtrian cuisine with this Low Sodium Sev Bhaji recipe—a lighter, heart-healthy twist on the traditional version. This dish features unsalted thick sev submerged in a rich, tangy tomato-onion gravy spiced with aromatic herbs like coriander, cumin, and turmeric. The bold flavors are further enhanced by a hint of heat from green chilies and red chili powder, balanced with fresh ginger-garlic paste and a splash of zesty lemon juice. Perfect for those watching their sodium intake, this quick and easy recipe is ready in just 40 minutes and serves four. Garnished with fresh cilantro, it’s best enjoyed immediately to savor the crispy texture of the sev against the creamy curry. This low-sodium Sev Bhaji is a delightful vegetarian option that pairs beautifully with warm rotis or steamed rice, making it a must-try for a health-conscious yet indulgent meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams sev (thick variety, unsalted)
- 2 medium onions
- 3 medium tomatoes
- 2 pieces green chilies
- 4 pieces garlic cloves
- 1 inch ginger
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 2 tablespoons oil
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
- 1.5 cups water
Instructions
Finely chop the onions and tomatoes. Slit the green chilies lengthwise and set aside.
Grate or mince the ginger and garlic to form a paste.
In a deep pan, heat 2 tablespoons of oil over medium heat.
Add the chopped onions and sauté until they turn translucent, about 4-5 minutes.
Add the ginger-garlic paste and sauté for another 2 minutes until it loses its raw smell.
Add the chopped tomatoes and green chilies to the pan.
Cook until the tomatoes become soft and the oil begins to separate from the mixture, about 5-7 minutes.
Mix in the coriander powder, cumin powder, turmeric powder, and red chili powder. Sauté the spices for 1-2 minutes until aromatic.
Pour in 1.5 cups of water and bring the mixture to a gentle boil.
Reduce the heat to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
Before serving, add the sev to the curry. Mix gently to ensure the sev gets coated with the gravy.
Cook for another 2-3 minutes to let the sev absorb some of the gravy but remain slightly crispy.
Turn off the heat and stir in the lemon juice to add a fresh tang.
Garnish with chopped fresh cilantro and serve immediately as the sev tends to get soggy if left standing.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 28.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
