sev tameta nu shaak recipe | sev tamatar ki sabzi gujarati recipe with detailed photo and video recipe. this recipe is coming straight from the gujarati cuisine without onion, garlic and ginger.
i learnt sev tameta nu shaak recipe from my husband and he prepares it very yummy. he got to know about sev tamatar ki sabzi from his early days of career in pune. he use to share his room with a gujarati friend and they use to cook it together. initially, when i learned about his recipe, i was skeptical. i had this question about the sev used in a curry. however, after tasting it, i have become a big fan of this recipe. apart from sev tameta nu shaak i do like tomato rice, tomato rasam and tomato onion rasam.
the beauty of this recipe is the combination of taste it has to offer in each bite. the main source of this curry is tomato which provides the tanginess to this curry. however, i have also added bit of sugar and fenugreek seeds. this would ensure to deliver sweetness and bitterness to this recipe. of course the curry is than topped with sev which gives the crunchiness to this dish. i have to admit one thing, gujarati cuisine is so distinctive in its adaptation of sev in most of its recipes.
i have collection of curries. if you love curries then try out dahi bhindi, rajma chawal, aloo gobi curry, vegetable saagu, palak paner, stuffed brinjal, aloo bhaji.
sev tamatar sabzi recipe | sev tameta nu shaak video recipe:
sev tameta nu shaak recipe | sev tamatar sabzi recipe card:
sev tameta nu shaak recipe | sev tamatar sabzi recipe
Ingredients
- 2 ripped tomatoes, chopped
- 4 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds / jeera
- ¼ tsp methi seeds / fenugreek seeds
- pinch of hing / asafoetida
- 1 tsp kashmiri red chilli powder
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- salt to taste
- 1 tsp sugar
- 1 cup water
- few coriander leaves, chopped
- 1 cup crispy sev
Instructions
- in a large kadai, heat 4 tsp oil.
- then add mustard seeds, jeera, methi and hing. allow mustard seeds to splutter.
- now add chopped red tomatoes.
- saute till they start releasing oil.
- next, add kashmiri red chilli powder, turmeric powder and coriander powder.
- also add 1 tsp of sugar and salt to taste.
- mix well and cook the spices on medium flame for a minute or 2.
- now add a cup of water and give a good mix. add more water to adjust the consistency.
- boil for 10 minutes till tomatoes and spices get completely cooked. adjust the spices and consistency if required.
- switch off the flame and add few chopped coriander leaves. give a mix.
- transfer the sev tameta nu shaak into the serving bowl and garnish with generous amount of sev and serve immediately. otherwise the sev gets soggy.
sev tameta nu shaak |sev tamatar sabzi step by step photo recipe:
- in a large kadai, heat 4 tsp oil.
- then add mustard seeds, jeera, methi and hing. allow mustard seeds to splutter.
- now add chopped red tomatoes.
- saute till they start releasing oil.
- next, add kashmiri red chilli powder, turmeric powder and coriander powder.
- also add 1 tsp of sugar and salt to taste.
- mix well and cook the spices on medium flame for a minute or 2.
- now add a cup of water and give a good mix. add more water to adjust the consistency.
- boil for 10 minutes till tomatoes and spices get completely cooked. adjust the spices and consistency if required.
- switch off the flame and add few chopped coriander leaves. give a mix.
- now transfer the sev tameta nu shaak into the serving bowl and garnish with generous amount of sev and serve immediately. otherwise the sev gets soggy.
- serve with rice, roti or garlic naan.
notes:
- i love my sev to be crispy. alternatively, you can add the sev along with coriander leaves and cook them for a minute or two.
- you can make it spicy by adding green chilli.
- sugar is very important as it nullifies the acidity of tomato.
- do not skip methi, as it enhances the flavour of tomato.