Authentic Kathiyawadi Sev Tamatar Nu Shaak with Bajri Rotla
Experience the bold and fiery flavors of Gujarat with this beloved Kathiyawadi curry. Tangy tomatoes are simmered in a spiced yogurt-based gravy and topped with crunchy chickpea sev, served alongside rustic pearl millet flatbreads.
40min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Heat oil in a heavy-bottomed kadhai and splutter mustard seeds, cumin seeds, and asafoetida.
2
Add chopped onions and green chilies, sautéing until translucent and golden.
3
Stir in ginger-garlic paste and cook until the raw aroma disappears.
4
Add turmeric powder, red chili powder, and coriander-cumin powder, frying briefly on low heat.
5
Toss in the chopped tomatoes and cook until they soften completely and oil begins to separate.
6
Lower the heat and gradually pour in the whisked curd, stirring constantly to prevent curdling.
7
Pour in one cup of water, bring the gravy to a gentle boil, and simmer for five minutes until rich and fragrant.
8
In a separate bowl, knead bajri flour with warm water and a pinch of salt into a pliable dough.
9
Shape the dough into balls, flatten them into thick rotlas by patting with wet palms, and cook on a hot tawa with a drizzle of ghee until crisp and golden brown.
10
Just before serving, drop the crunchy sev into the simmering tomato gravy, turn off the heat immediately so the sev retains its bite, garnish with coriander, and serve hot with the bajri rotla.
Ingredients
2 cups tightly packed spicy nylon sev
4 large ripe tomatoes, finely chopped
1 large onion, finely chopped
1 tbsp ginger-garlic paste
2 green chilies, slit
1/2 cup whisked curd (yogurt)
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder
1.5 tbsp kashmiri red chili powder
1 tsp coriander-cumin powder
2 tbsp mustard oil or vegetable oil
Fresh coriander leaves for garnish
Salt to taste
2 cups bajri flour (pearl millet flour) for the rotla
Warm water as needed for kneading
1 tbsp ghee
*This AI-generated recipe may contain inaccuracies.