Sev Tamatar ki Sabzi
Veg
Vegan
Tangy tomato curry with crispy gram flour sev — fresh tomatoes cooked in a spiced gravy and finished at the last moment with a generous handful of crunchy sev, giving it a textural contrast of silky tomato sauce and crisp, salty noodles. A quick, beloved Rajasthani weekday dish.
Cuisines
Rajasthani
Marwari
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 tablespoons | oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 pinch | asafoetida |
| 2 medium | onions, finely chopped |
| 3 medium | tomatoes, finely chopped |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| — | salt to taste |
| 1 cup | water |
| 1 cup | sev (fried gram flour noodles) |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add cumin seeds and mustard seeds; let them splutter.
- 3 Add a pinch of asafoetida and stir briefly.
- 4 Add the chopped onions and sauté until they turn golden brown.
- 5 Add the chopped tomatoes and cook until they become soft and mushy.
- 6 Mix in turmeric powder, red chili powder, coriander powder, and salt.
- 7 Cook the spices for a couple of minutes until the oil separates from the masala.
- 8 Pour in the water and bring the mixture to a boil.
- 9 Let it simmer for about 5-7 minutes to thicken slightly.
- 10 Add garam masala and mix well.
- 11 Turn off the heat and add sev to the mixture, stirring gently to combine.
- 12 Garnish with fresh coriander leaves before serving.
Tips
Add sev just before serving to retain its crispiness.