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 chapatti, 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. Sauté 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, chapatti, 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. Sauté 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, chapatti, phulka, etc. 

Okra Tomato Curry

          This is a super quick, easy and an equally delicious curry of Okra & Tomatoes. It takes very little time to dish out and can be enjoyed as a side dish both with rice or chapattis. I just gave a tempering of cumin seeds and asafoetida and finished it off with the addition of coriander leaves for some added flavour.

• 300 gms. okra, cut into 1" thickness
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, sliced
• 2 green chilies, chopped
• 1 tsp. garlic, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tomato, sliced
• handful of coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Add the okra and sauté for 2 minutes.

          Now add all the dry spices, garlic, green chilies and onion. Cover and stir fry on a medium flame by stirring at intervals. Sprinkle some water if needed.

          When the okra turns soft, add the tomato and continue to cook, covered for 2-3 minutes. Now add the coriander leaves (keep some to garnish) and toss well.

          While serving, garnish with the remaining coriander leaves and relish as a side dish with rice or chapattis.
     

Lauki Tamatar Ki Sabzi (Bottle Gourd - Tomato Curry)

         
          Lauki is a vegetable that is low in calories and has other nutritional benefits too. It is light on the stomach. So here is a simple and an easy homemade style bottle gourd curry. There is nothing fancy about it.

           Yet it is a delicious side dish that can be enjoyed both with rice or chapatis. It is mildly spiced. I just added 2 green chilies but added lots of coriander leaves. So check out the step by step pictorial recipe to prepare it.

• 1 medium size bottle gourd, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated / finely chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 2-3 green chilies, broken into half
• 1 tomato, chopped
• handful of coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds and then add the asafoetida and the ginger. Continue to sauté till the ginger turns light brown.

          Now add the chopped lauki (bottlegourd), salt, turmeric powder, cumin powder and green chilies. 

          Mix everything well and cook, covered on a medium flame. Cook till the moisture dries up and the veggie turns soft.

          Now is the time to add the tomatoes. Again cover and cook till the tomatoes gets mashed up. 

          When done, add the coriander leaves and give it a stir. Serve with either chapattis or rice.

Chopped bottle gourd.

Heat oil & temper with cumin seeds. Then add asafoetida & ginger. 

Continue to sauté till ginger turns light brown.

                     Add chopped lauki, salt, turmeric powder, cumin powder & green chilies. 
                     Mix well & cook, covered, on med. flame. Cook till moisture dries up and
                     veggie turns soft.

                                Add tomatoes. Cover & cook till tomatoes gets mashed up. 

                                 When done, add coriander leaves & give it a stir. 

                               Serve with either chapattis or rice.