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Sev tomato shak kathiyavadi sabji

Sev Tameta nu Shaak

Sev Tameta nu Shaak is a quintessential Kathiyawadi (a region in Gujarat) curry. It's a quick and easy dish made with a tangy and spicy tomato gravy, which is then topped with a generous amount of crispy 'sev' (fried gram flour noodles) just before serving. The combination of the soft, tangy gravy and the crunchy sev creates a delightful texture and taste
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 large ripe tomatoes finely chopped or pureed
  • 1 large onion finely chopped (optional)
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies slit
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida hing
  • ½ teaspoon turmeric powder
  • 1-2 teaspoons red chili powder to taste
  • 1 teaspoon coriander-cumin powder
  • ½ teaspoon garam masala
  • 1 tablespoon jaggery or sugar optional, to balance tanginess
  • Salt to taste
  • 1 ½ cups thick sev Gathiya variety is preferred
  • Chopped fresh coriander for garnish

Equipment

  • Kadai or pan
  • Spatula or spoon

Method
 

  1. Heat oil in a kadai. Add mustard seeds and cumin seeds.
  2. Once they crackle, add asafoetida, green chilies, and ginger-garlic paste. Sauté for a
  3. minute.
  4. Add the chopped onion (if using) and sauté until golden brown.
  5. Add the chopped tomatoes or puree. Cook until the tomatoes soften and oil starts to
  6. separate from the mixture.
  7. Add all the spice powders: turmeric, red chili powder, and coriander-cumin powder. Mix
  8. well.
  9. Add about 1.5 to 2 cups of water, salt, and jaggery/sugar. Bring the gravy to a boil.
  10. Simmer for 5-7 minutes until the gravy thickens slightly.
  11. Turn off the heat and stir in the garam masala.
  12. To serve, pour the hot tomato gravy into a serving bowl.
  13. Top generously with the sev and garnish with chopped fresh coriander.

Notes

Use ripe, juicy tomatoes for the best flavour.
● Add the sev just before serving to ensure it stays crunchy. If you add it too early, it will
become soggy.
● Use thick, spicy sev (like Ratlami or Bhavnagari Gathiya) for the most authentic