Authentic Kathiyawadi Sev Tameta Nu Shaak
A vibrant and tangy Gujarati classic featuring crisp chickpea noodles simmered in a spiced tomato gravy. Bursting with rustic flavors, this comforting dish pairs wonderfully with hot rotis.
25min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Heat oil in a heavy-bottomed pan and add mustard seeds, cumin seeds, and a pinch of asafoetida, letting them splutter.
2
Add chopped onions and green chilies, sautéing until the onions turn translucent.
3
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4
Add the chopped tomatoes, turmeric powder, red chili powder, coriander-cumin powder, and salt. Cook until tomatoes turn mushy and oil starts leaving the sides.
5
Mix in the jaggery powder and pour in about one and a half cups of water, bringing the mixture to a gentle boil.
6
Simmer the gravy for 5 minutes so the flavors meld together nicely.
7
Turn off the heat, gently fold in the sev just before serving so it retains a slight crunch, and garnish with fresh coriander leaves.
Ingredients
2 cups thick ratlami sev or regular nylon sev
4 large ripe tomatoes, finely chopped
1 medium onion, finely chopped (optional)
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
a pinch of asafoetida (hing)
1/2 teaspoon turmeric powder
1 tablespoon Kashmiri red chili powder
1 teaspoon coriander-cumin powder
1 tablespoon jaggery powder
2 tablespoons mustard oil or vegetable oil
salt to taste
fresh coriander leaves, chopped for garnish
*This AI-generated recipe may contain inaccuracies.