Gujarati Sev Tameta Nu Shak
A delightfully tangy and spicy tomato curry finished with crunchy chickpea sev. This quick and comforting classic captures the vibrant sweet-and-sour soul of Gujarati homestyle cooking.
25min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Heat oil in a heavy-bottomed pan over medium heat and add mustard seeds, cumin seeds, and asafoetida, letting them splutter.
2
Add the curry leaves and ginger-green chili paste, sautéing for about 30 seconds until aromatic.
3
Add the chopped tomatoes along with turmeric, red chili powder, coriander-cumin powder, and salt.
4
Cover and cook the tomatoes on medium-low heat for 6 to 8 minutes until they turn soft and release their juices, mashing them slightly with a spatula.
5
Stir in the jaggery powder and a half cup of water to create a semi-thick gravy; bring it to a gentle simmer.
6
Just before serving, fold in the crunchy sev and turn off the heat immediately to prevent the sev from becoming overly soggy.
7
Garnish generously with freshly chopped coriander leaves and serve hot alongside soft phulkas or bajra rotlo.
Ingredients
4 large ripe tomatoes, finely chopped
1 cup spicy chickpea sev (long nylon sev or thick sev)
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
1 sprig curry leaves
1 tablespoon 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
2 tablespoons freshly chopped coriander leaves
*This AI-generated recipe may contain inaccuracies.