Sev Tameta Nu Shaak
Veg
Vegan
A quick, tangy tomato curry finished with a generous mound of crispy gram flour sev — the sev softening at the edges as it absorbs the tomato gravy while retaining its crunch in the centre. The simplest and most beloved quick-meal of the Kutchi and Gujarati household, ready in under fifteen minutes and eaten with rotli or bajra rotlo.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Lunch
Dinner
Breakfast
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 2 cups | chopped tomatoes |
| 1 cup | sev |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | sugar |
| — | salt to taste |
| 2 tablespoons | chopped fresh coriander leaves |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds and asafoetida, and sauté for a few seconds.
- 4 Add chopped tomatoes and cook until they soften.
- 5 Add red chili powder, turmeric powder, coriander powder, sugar, and salt. Mix well.
- 6 Cook the mixture until the oil separates from the masala.
- 7 Add sev and mix gently to coat with the tomato mixture.
- 8 Garnish with chopped coriander leaves and serve hot.
Tips
Use fresh, ripe tomatoes for the best flavor. Adjust the quantity of sev according to your preference for crunchiness.