Shev Bhaji - Shev tomato bhaji

Shev bhaji is Khandeshi specialty. There are variants like Shev Bhaji in onion-coconut gravy, Shev bhaji in curds based gravy and the one I am going to write Shev Bhaji in tomato based gravy.
Whatever it may be, Shev Bhaji as such not a dish for health conscious as it contains lot of oil and spicy too.

1. 1 medium sized onion finely chopped
2. 2 tomato finely chopped
3. 1 tbsp ginger-garlic paste
4. 1-1/2 cup Bhaji Shev
5. 2 tsp red chilli powder
6. 1 tsp turmeric powder
7. 1 tsp garam masala
8. 2 tsp kala masala (If not available, increase Garam masala quantity to 2 tsp)
9. 3-4 tbsp oil
10. 1/2 tsp jeera
11. pinch of hing
12. Salt as per taste

1. Heat oil in a pan/kadhai, add hing and jeera
2. Add chopped onion and fry till golden brown
3. Add tomato and cook till soft. Add ginger-garlic paste(add at this stage only and not earlier as it will give a string flavor to the gravy if added at this stage)
4. Add turmeric powder, red chilli powder, garam masala, kala masala and fry well, till the mix starts leaving oil from all sides
5. Add water to adjust consistency. Add salt and bring to boil on slow flame
6. Add 1/2 cup of Shev at this point and off the flame
7. Add remaining Shev only in individual serving. This way you can maintain the crunchy and soft Shev(as we added 1/2 cup in gravy) both well in servings
8. Serve hot with Pulka, Bhakari or rice