Sev Tameta nu Shaak
A fiery Kathiawadi tomato gravy finished at the table with a shower of crisp gram flour sev, eaten with bajra rotla and raw onion.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 12 g
- carbs
- 20 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 210 kcal
Instructions
- 1
Heat oil in a kadai (deep pan). Add cumin seeds and let them sizzle and pop.
- 2
Add onion and fry until soft and clear. Stir in ginger-garlic-chilli paste and cook until fragrant.
- 3
Add turmeric, chilli powder and coriander powder. Stir everything for a few seconds.
- 4
Add chopped tomatoes and salt. Cover and cook until the tomatoes break down into a thick pulp.
- 5
Stir in jaggery and simmer for 5 more minutes. Mash a little for a thicker gravy.
- 6
Just before serving, top generously with sev (crispy chickpea noodles) so it stays crisp, and scatter coriander leaves.
- 7
Serve immediately while the sev is still crunchy.
Chef's tips
Add the sev only at serving time or it turns soggy. Use very ripe tomatoes for the right tang.
Ingredient substitutions
- thick sev → any plain gram flour sev
Storage
Store the plain tomato gravy (without sev) refrigerated for 2 days.
Reheating
Reheat the gravy on the stove, top with fresh sev after reheating.
Common mistakes to avoid
- •Adding sev too early and losing its crunch.
Serving suggestions
Cooked Sev Tameta nu Shaak?
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