Authentic Vadodara Style Sev UsalVeg

1

Pressure cook the soaked white vatana with salt and enough water until tender (about 3 whistles).

1

In a pan, dry roast coriander seeds, jeera, fennel seeds, star anise, cloves, cinnamon, black peppercorns, dry red chilli, bay leaf, sesame seeds, and desiccated coconut.

2

Once roasted, add the dry ginger powder, amchur powder, red chilli powder, turmeric powder, and salt.

3

Grind the mixture into a fine powder.

1

Heat oil in a pan and add hing.

2

Add the ginger, garlic, and green chilli paste, followed by the onion paste. Sauté until fragrant.

3

Add coriander powder, red chilli powder, and salt. Mix well.

4

Pour in the tomato puree and cook until the oil separates.

5

Add the prepared Usal masala and turmeric powder.

6

Add water to achieve a medium-thick gravy consistency.

7

Stir in the besan slurry (gram flour mixed with a little water) to thicken the gravy and improve the texture. Cook until it reaches a rolling boil.

8

Add the boiled white vatana into the gravy and let it simmer.

1

Blend soaked red chillies, garlic cloves, jeera, and salt into a smooth paste with a little water.

2

Heat oil in a small pan and cook the paste until aromatic and the oil surfaces.

1

Pour the hot Usal into a serving bowl.

2

Garnish with chopped onions, fresh coriander, sev (or gathiya), and chopped spring onions.

3

Finish by drizzling the prepared red chilli & garlic chutney oil over the top.

4

Serve hot with pav.