Authentic Gujarati Sev Tameta nu Shaak with Warm Phulkas
A vibrant and tangy Gujarati classic featuring juicy tomatoes simmered in a spiced jaggery gravy, topped with crunchy chickpea sev just before serving. This comforting dish offers a delightful balance of sweet, spicy, and tangy flavors that pairs wonderfully with soft flatbreads.
25min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Heat oil or ghee in a heavy-bottomed pan over medium heat and add mustard seeds and cumin seeds, letting them splutter.
2
Add asafoetida, fresh curry leaves, slit green chilies, and ginger-green chili paste, sautéing for 30 seconds until aromatic.
3
Add the chopped tomatoes, turmeric powder, red chili powder, coriander-cumin powder, and salt.
4
Cover and cook the tomatoes for 8 to 10 minutes until they turn completely soft and release their natural oils.
5
Stir in the jaggery powder and a half cup of water to adjust the consistency to a semi-thick gravy, then let it simmer for 3 minutes.
6
Turn off the heat and gently fold in the crispy sev just before serving so it retains a slight crunch.
7
Garnish generously with freshly chopped coriander leaves and serve immediately with warm wheat phulkas.
Ingredients
4 large ripe tomatoes, finely chopped
1 cup crispy gram flour sev (nylon or thick)
2 tablespoons oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
1 sprig fresh curry leaves
2 green chilies, slit
1 teaspoon ginger-green chili paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander-cumin powder
1 tablespoon jaggery powder
Salt to taste
Fresh coriander leaves, finely chopped for garnish
Warm wheat phulkas for serving
*This AI-generated recipe may contain inaccuracies.