Sev Tameta nu Shaak
This is a popular Gujarati curry made with tomatoes and sev (crispy chickpea flour noodles). It's a quick and flavorful dish often served with roti or rice. The tanginess of tomatoes pairs wonderfully with the textural crunch of sev.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 tbspghee
- 1 tspmustard seed
- 1 tspcumin seed
- 0.25 tspasafoetida
- 1 tbspginger, grated
- 2 pcsgreen chili, finely chopped
- 4 pcstomato, finely chopped
- 0.5 tspturmeric powder
- 1 tspred chili powder
- 2 tspcoriander powder
- 1 tspcumin powder
- 1 tbspjaggery, grated(optional)
- 1.5 tspsalt
- 0.5 cupwater
- 1 cupsev (fried chickpea-flour noodles), thick
garnish
- 0.25 cupfresh coriander, chopped
Equipment
large pan · cutting board · knife
The method
Step by step
- 1
Heat the ghee in a large pan or kadai over medium heat.
About 1 min
- 2
Add the mustard seeds and allow them to splutter.
About 1 min
- 3
Add the cumin seeds and asafoetida, then sauté for a few seconds until fragrant.
About 1 min
- 4
Stir in the grated ginger and chopped green chilies, cooking for about 1 minute until their raw aroma disappears.
About 1 min
- 5
Add the finely chopped tomatoes and mix well.
- 6
Add the turmeric powder, red chili powder, coriander powder, cumin powder, jaggery (if using), and salt.
- 7
Cook the mixture, stirring occasionally, until the tomatoes soften and the ghee separates from the masala, which should take about 8-10 minutes.
About 9 min
Cook’s note: Covering the pan can help the tomatoes cook down faster.
- 8
Pour in the water and bring the curry to a gentle simmer.
About 2 min
Cook’s note: Adjust water quantity based on desired curry consistency.
- 9
Simmer for 5 minutes, allowing the flavors to meld.
About 5 min
- 10
Just before serving, stir in the sev.
Cook’s note: Adding sev too early will make it soggy; it should retain some crunch.
- 11
Garnish with fresh coriander.
Keep it good
Store leftover Sev Tameta nu Shaak in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave; add fresh sev just before serving if reheating.
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