Every monsoon, my Marathi mother-in-law, Anuradha Deshpande, has mixed emotions about what to cook. Though shevalachi bhaji is synonymous with the Chandraseniya Kayastha Prabhu community, shevala is also cooked by the Saraswat Brahmin, Pachkalshi and Pathare Prabhu communities. What makes shevala stand out from everyday vegetables are the offbeat additions—from sode, or dried prawns, to mutton keema, the possibilities often …
