Authentic Gujarati Sev Tamatar Nu Shaak with Warm Phulkas
A vibrant and tangy tomato curry topped with crunchy chickpea sev, offering a delightful contrast of textures and flavors. This comforting weeknight meal is a true staple of rustic Gujarati home cooking.
35min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Heat oil in a heavy-bottomed pan over medium heat and allow the mustard and cumin seeds to crackle.
2
Stir in the asafoetida, fresh curry leaves, and slit green chilies, releasing their aromatic oils into the pan.
3
Add the ginger-garlic paste and sauté for about a minute until the raw aroma disappears completely.
4
Mix in the chopped tomatoes along with turmeric powder, red chili powder, and salt.
5
Cover and cook the tomatoes on medium-low heat until they soften and the oil begins to separate from the masala.
6
Stir in the jaggery powder and a splash of water to create a luscious, semi-thick gravy base.
7
Bring the curry to a gentle simmer, then fold in the crunchy sev just before serving so it retains some bite.
8
Garnish generously with freshly chopped coriander leaves and serve piping hot alongside freshly made warm phulkas.
Ingredients
2 cups juicy ripe tomatoes, finely chopped
1 cup spicy nylon sev or tikha gathiya
2 tablespoons mustard oil or peanut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
8-10 fresh curry leaves
2 green chilies, slit
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 tablespoon jaggery powder
Salt to taste
2 tablespoons fresh coriander leaves, chopped
Warm phulkas for serving
*This AI-generated recipe may contain inaccuracies.