Sev Tamatar Nu Shaak: Discovering Gujarat’s Tangy Tomato Delight

Name: Sev Tameta Nu Shaak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 3 tbsp Ghee; 1 tsp Mustard Seeds; 1 tsp Cumin Seeds; 1 inch, Ginger, Chopped; 3 Green Chillies, Chopped; ⅛ tsp Asafoetida; 4 Medium Tomatoes, Chopped; ½ tsp Turmeric Powder; 1 tsp Red Chilli Powder; 1 tsp Coriander Powder; 1 tsp Kashmiri Red Chilli Powder; Salt, To Taste; 2 Medium Tomatoes, Pureed; 1-2 tbsp, Jaggery; ¾ cup Water; 1 cup Bhavnagari Gathiya or Ratlami Sev

Satyam's Kitchen — Fri, 30 Jun 2023 12:52:34 +0000

CategoryMain CourseDifficultyBeginner

Yields2 Servings

Prep Time10 minsCook Time15 minsTotal Time25 mins

3 tbsp Ghee

1 tsp Mustard Seeds

1 tsp Cumin Seeds

1 inch, Ginger, Chopped

3 Green Chillies, Chopped

⅛ tsp Asafoetida

4 Medium Tomatoes, Chopped

½ tsp Turmeric Powder

1 tsp Red Chilli Powder

1 tsp Coriander Powder

1 tsp Kashmiri Red Chilli Powder

Salt, To Taste

2 Medium Tomatoes, Pureed

1-2 tbsp, Jaggery

¾ cup Water

1 cup Bhavnagari Gathiya or Ratlami Sev

Heat oil or ghee in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Cook for 30 seconds.

Saute finely chopped ginger for a minute, followed by green chilies for 30 seconds. Add asafoetida and saute for 10 seconds.

Add the chopped tomatoes. Cook until they soften and release their juices, stirring occasionally.

Mix in turmeric powder, red chili powder, coriander powder, Kashmiri red chili powder, and salt with the tomatoes.

Pour tomato puree into the pan. Cook for another 3-4 minutes.

Add water to achieve the desired consistency and bring it to a boil. Stir in jaggery and continue cooking for another 3-4 minutes.

To serve, place a portion of the tomato curry in a bowl or plate. Garnish with coriander leaves and top it with sev, adding as much or as little as you like.

Ingredients

3 tbsp Ghee

1 tsp Mustard Seeds

1 tsp Cumin Seeds

1 inch, Ginger, Chopped

3 Green Chillies, Chopped

⅛ tsp Asafoetida

4 Medium Tomatoes, Chopped

½ tsp Turmeric Powder

1 tsp Red Chilli Powder

1 tsp Coriander Powder

1 tsp Kashmiri Red Chilli Powder

Salt, To Taste

2 Medium Tomatoes, Pureed

1-2 tbsp, Jaggery

¾ cup Water

1 cup Bhavnagari Gathiya or Ratlami Sev

Directions

Heat oil or ghee in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Cook for 30 seconds.

Saute finely chopped ginger for a minute, followed by green chilies for 30 seconds. Add asafoetida and saute for 10 seconds.

Add the chopped tomatoes. Cook until they soften and release their juices, stirring occasionally.

Mix in turmeric powder, red chili powder, coriander powder, Kashmiri red chili powder, and salt with the tomatoes.

Pour tomato puree into the pan. Cook for another 3-4 minutes.

Add water to achieve the desired consistency and bring it to a boil. Stir in jaggery and continue cooking for another 3-4 minutes.

To serve, place a portion of the tomato curry in a bowl or plate. Garnish with coriander leaves and top it with sev, adding as much or as little as you like.

Notes

Sev Tameta Nu Shaak

Ingredients Directions

Tips

Tomatoes: Choose ripe and juicy tomatoes for the best flavor and texture in the curry.

Sev Selection: Opt for medium or thick sev, as they hold their crunch well when added to the curry. Avoid using fine sev, as it may become soggy.

Adjust Spice Levels: Adjust the amount of red chili powder and green chilies according to your spice preference. Remember to taste and adjust the seasoning as needed.

Jaggery Quantity: Adjust the amount of jaggery based on your desired level of sweetness. Add more if you prefer a sweeter curry or reduce it for a less sweet taste.

Consistency Control: If the curry appears too thick, you can add a little water to achieve the desired consistency. Conversely, if it is too thin, simmer it uncovered for a few extra minutes to thicken.

Garnish Timing: Add the sev just before serving to maintain its crispness. Sprinkle it generously over the curry for a delightful crunch.

Experiment with Additions: Feel free to experiment with additional ingredients such as bell peppers, peas, or potatoes to enhance the flavors and add more texture to the curry.

Serve Suggestions: Sev Tamatar Nu Shaak pairs well with Indian bread like roti, paratha, or puri. It also goes wonderfully with steamed rice or flavored rice dishes like jeera rice.

FAQs

Q. Can I adjust the spice level in Sev Tamatar Nu Shaak?
A: Absolutely! You can adjust the spice level by controlling the amount of red chili powder and green chilies used in the recipe. Increase or decrease the quantities according to your preference for spiciness.

Q. Can I use different types of sev for this dish?
A: Yes, you can use different types of sev based on your preference. Medium or thick sev works best as they retain their crunchiness in the curry. Avoid using fine sev, as it may become soft and lose its texture.

Q. How can I achieve the desired consistency of the curry?
A: If the curry is too thick, you can add a little water to adjust the consistency. Conversely, if it is too thin, you can simmer it uncovered for a few extra minutes to thicken it to your liking.

Q. Can I prepare Sev Tamatar Nu Shaak in advance?
A: It is best to prepare Sev Tamatar Nu Shaak fresh for optimal flavor and texture. However, you can make the tomato curry in advance and store it in the refrigerator. Add the sev just before serving to maintain its crispiness.

Q. What are some serving suggestions for Sev Tamatar Nu Shaak?
A: Sev Tamatar Nu Shaak pairs well with Indian bread such as roti, paratha, or puri. It also goes wonderfully with steamed rice or flavored rice dishes like jeera rice.

Q. Can I customize the sweetness level of the curry?
A: Yes, the sweetness level can be adjusted to your liking by varying the amount of jaggery used in the recipe. Add more jaggery if you prefer a sweeter curry or reduce it for a less sweet taste.

Gujarati Food Archives | Satyam's Kitchen