Sev Tameta Nu Shaak, also known as Sev Tamatar ki Sabji, is a Gujarati-style tomato curry cooked with spices and herbs, with a tangy and mildly sweet taste. The prepared curry is topped generously with crispy gram flour sev before serving. This dish is made without onion and garlic and comes together quickly. Serve it hot with roti, phulka or paratha.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Gujarati

Ingredients

  • 1.5 cups tomatoes (- finely chopped or chopped, or about 250 to 275 grams)
  • 1 teaspoon ginger (- finely chopped, or about ¾ inch ginger, peeled & finely chopped)
  • 1 green chili (chopped or ½ teaspoon, chopped)
  • ¼ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 pinch asafoetida
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder (- to make spicy add ½ teaspoon red chili powder)
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ¾ teaspoon sugar (or add as required)
  • ¾ cup Sev (- slightly thick variety, can add sev as required)
  • ½ cup water (or add as required)
  • 2 tablespoons chopped coriander ((cilantro), for garnish)
  • salt (as required)

Method

  1. First rinse and then finely chop the tomatoes, ginger and green chilli.
  2. Heat oil in a pan. Add mustard seeds and crackle them on low heat.
  3. Then add cumin seeds and sauté till they change color. This takes a few seconds.
  4. Then add chopped ginger, green chilies and asafoetida. Stir and saute on low heat for 10 to 12 seconds or until the raw aroma of ginger goes away.
  5. Add the chopped tomatoes.
  6. Stir to mix. Add the spice powders - turmeric powder, red chili powder, coriander powder and cumin powder.
  7. Mix very well. Sauté for a minute on low heat. Then add salt as required and sugar.
  8. Mix and continue to sauté. You have to stir a few times so that the tomatoes get cooked evenly.
  9. Sauté on low to medium heat till the tomatoes soften and become pulpy or mushy.
  10. Then add water. Stir to combine.You can make the curry more thick also, if you prefer, by adding less water.
  11. Bring the tomato curry to a simmer. Turn off the heat and check the taste. Add more salt and sugar if required.
  12. When done, pour the tomato curry or sabzi in serving bowl/bowls.
  13. Sprinkle sev evenly all over on top of the curry.
  14. Garnish with coriander leaves and serve the Sev Tamatar ki Sabji or Sev Tameta nu Shaak with phulka, chapati or methi thepla or bajra roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.