Sev Tomato curry/ Sev tameta nu shaak

Sev tameta nu shaak as it is called in Gujarati Language in India. It is one of the favorite curry in my family. Believe me, this is very easy and satisfy all norms of vegetarian, gluten – free, vegan and dairy- free. It is ready to be served in less than 15- 20 minutes. This curry always saves me when I am lazy, or suddenly some guests are there and we want tasty spicy curry to go with chapatis/ Teplas.

I am sharing a Gujarati version in my today’s blog, but Sev tamatar ki sabzi is also famous in neighbouring states of Rajasthan and Madhya pradesh. The main difference is the spice level, as in Gujarati version jaggery is used to make it sweet and spicy one. So If you love sweet n spicy Indian curries, then you are definitely going to love it, which is full of tomatoes and Indian spices, topped up with spicy sev, totally irresistible.

This is a Dhaba speciality, This curry/ sabzi is served at road side eateries, along with plain roti/ tandoori roti.

What is Sev ?

Sev is spicy and crunchy gram flour noodles. This is a  flavorful, spicy, crunchy, crispy and deep-fried snack made using besan and spices. You can use any type of readymade sev available – thin, Haldiram bhujia or Ratlami sev. I personally like tikha gathiya made at home. You will get a detailed recipe of Tikha gathiya on my blog in link below:  

                  
  Sev   

INGREDIENTS:

  • 1 Cup chopped tomatoes
  • 1 Cup sev/ any type
  • 1 tsp ginger crushed
  • 1 -2 green chilies slit
  • 1 tsp paprika/ red chili powder
  • 1/2  tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1-2 tsp jaggery powder
  • salt to taste
  • cilantro for garnishing. 

Method :

  • Heat a pan on medium flame with 1 and half tablespoon of oil then add mustard seeds and when  they start to crackle followed by cumin seeds.
  • Saute one teaspoon of ginger paste for few seconds or till turn light brown.
  • Turn the flame to low and add two slit green chillies followed by chopped tomatoes.
  • Now you can add your dry spices, turmeric powder, red -chilli powder, salt, coriander and cumin powder. 
  • Now mix properly and close with the lid and cook on low – medium flame for 2-3 minutes or till tomatoes become mushy.
  • You can see tomatoes are mushy and oil is separated from masala.
  • Now add 1 cup of water followed by chopped cilantro leaves and yes jaggery as in Gujarati dishes jaggery/ sugar is always added. I have used jaggery powder available in Indian store. You can add small pieces of jaggery,If you don’t have powdered one. Sugar can also be used in place of jaggery.
  • Let water come to boil then add Sev, simmer on medium heat for less than one minute. Note : If you have thin sev than just add at time of serving in bowl. 
  • Serve hot immediately after adding sev, as it will tend to thicken when cool and sev becomes too soft.

 Tasty sweet n spicy curry ready to be served in a jiff.

 TIPS:

  • I have used tikha gathiya made at home. But when I don’t have it, then I go for Haldiram Ratlami sev or thin bhujia sev.
  • You can add garlic and onion after ginger. 
  • If preparing in advance, then don’t add Sev, just add spices and water and bring it to a boil and close the flame and keep covered. 
  • Serve hot and immediately after adding Sev.

 

 

 

 

 

 

 

 

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12 Comments Add yours

  1. mistimaan says:

    Looks tasty

    Liked by 1 person

    1. Rita says:

      Yes, super easy also…. Thank you

      Liked by 2 people

  2. Jyo says:

    Nice curry and best usage of sev😊👍

    Liked by 1 person

    1. Rita says:

      Yes Jyo, sometimes when we get bored of same type of veggies,then it’s an easy and simple alternative.☺

      Like

  3. i love this curry. superb

    Liked by 1 person

    1. Rita says:

      Thank you, Chitra

      Like

  4. Megala says:

    Love this delicious curry!

    Liked by 1 person

  5. Stylzycia says:

    yumm !! i love Sev Tameta Nu Shaak ! looks Perfect

    Liked by 1 person

    1. Rita says:

      Its my favorite too, Thank you ☺

      Like

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