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Saturday, 17 December 2016

Sev Tameta Nu Shaak (Tomato-Sev Curry - Gujarati Style)

          This is a very popular Gujarati side dish. It is indeed an absolutely quick, simple and a no fuss recipe that can be prepared in a jiffy. It is a spicy, sweet and a tangy tomato curry topped with sev (crispy & fried gram flour vermicelli). 

          This yummy dish needs to be served immediately lest it turns soggy. Relish this side dish with chapati, roti, phulka, theplas, etc. So check out the step by step pictorial recipe to prepare it.

  • 2-3 tomatoes, chopped
  • 1 cup sev (fried gram flour noodles)
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tsp. garlic, chopped (opt)
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. sugar
  • salt to taste
  • 2 green chilies
  • 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, garlic and asafoetida. Saute for a few seconds.

          Now add the tomatoes and continue to fry till it is mashed. Add all the dry spices and green chilies. Give it a stir. 

          Add 1 & 1/2  cups water. Simmer on a medium flame till it is reduced to a desired consistency. Add the sev and mix well. 

          Switch off the flame and garnish with coriander leaves. Serve immediately as a side dish with theplas, chapati, phulka or roti. They also goes well with bajra roti, jowar roti, etc.

                  Heat oil & temper with mustard seeds. Then add cumin seeds, garlic &
                  asafoetida. Saute few seconds.

                                Add tomatoes & continue to fry till it is mashed. 

                                Add all dry spices & green chilies. Give it a stir. 

                  Add 1 & 1/2 cups water. Simmer till it is reduced to a desired consistency.

                                 Add sev & mix well. Switch off the flame.

                                Garnish with coriander leaves.

                        Serve immediately as a side dish with roti, thepla, chapati, phulka, etc. 

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