Shevlachi Bhaji

Ingredients

• 4-5 bunches of dragon stalk yam (shevla), cleaned and chopped into thin roundels
• 10-15 fruit of wild yam (kakda), boiled, seeded and roughly chopped
• 1 cup kokum water (4-5 kokum petals soaked in 1 cup water)
• 4-5 kokum petals
• Masala paste
• 2 tablespoons 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 tablespoons oil
• 8-10 curry leaves
• 1 large onion, finely chopped
• ½ teaspoon turmeric powder
• 2 teaspoons red chilli powder
• ½ teaspoon garam masala powder
• Salt to taste
• ⅓ cup soaked and drained raw peanuts
• 1 tablespoon chopped jaggery
• 2 tablespoons chopped fresh coriander leaves + for garnish

Method

1. Boil 1 cup water in a non-stick deep pan. Add shevle, kokum and cook for 25-30 minutes. 
2. Add kokum water, kakda and kokum petals and mix well.
3. To make the masala paste, heat oil in a non-stick pan, add onions, garlic and ginger, mix well and saute till onions turn golden.
4. Add coconut, mix well and saute for 2-3 minutes. Take the pan off the heat and allow the mixture to cool slightly.
5. Transfer the sautéed mixture into a mixer jar, add coriander leaves and ½ cup water and blend to a fine paste. 
6. To make the gravy, heat oil in another non-stick pan, add curry leaves and onion, mix and saute till translucent.
7. Add turmeric powder, red chilli powder, garam masala powder and salt, mix well and saute for 1-2 minutes. 
8. Add the blended paste, mix and saute till oil separates. Add 1 cup water, mix and cook for 4-5 minutes. 
9. Drain the cooked shevle and kakda and add to the gravy and mix well. 
10. Add 1 cup water and mix well. Add peanuts, jaggery and coriander leaves, mix well and cook for 1-2 minute.
11. Transfer into a serving bowl, garnish with coriander leaves and serve hot.