Sev Tameta Nu Shaak (Sev Tamatar Ki Sabji)
 
 
Sev Tameta Nu Shaak or Sev Tamatar Ki Sabji, is no-fuss quick simple curry. Sev Tameta Nu Shaak is spicy and tangy in taste. Sev Tameta Nu Shaak can be served with roti. Sev Tameta Nu Shaak is an authentic Gujarati dish from the kathiyawad region. And it is so popular that Sev Tameta Nu Shaak is easily available in any dhabas and restaurants in Gujarat. Sev Tameta Nu Shaak mainly need only tomatoes and sev and these are so common that these can be found in almost all stores, right from the street vendors to the large supermarkets! This is very easy to make, tomatoes tempered with cumin seeds and ginger, served with sev. However, always remember that sev should be added in tomato curry just before serving so that it remains crispy.
Author:
Recipe type: Sabji & Curry
Cuisine: Indian
Ingredients
  • 3-4 Medium Sized Tomatoes Chopped/Diced
  • 1 Medium Sized Onion Chopped
  • 1-2 tsp Minced Garlic
  • 1 tsp Ginger Paste
  • 2 tbsp Oil
  • 1 Bay Leaf
  • 3-4 Curry leaves
  • ½ tsp Cumin Seeds
  • Pinch of Hing or Asafoetida
  • 1-2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • 1 tsp Kashmiri Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Sugar
  • ½ cup Sev
  • Salt
  • Chopped Coriander Leaves
Instructions
  1. Heat the oil in a deep pan. Add cumin seeds and pinch of hing, then add ginger, garlic, bay leaf, curry leaves and sauté for few seconds.
  2. Add chopped onion and stir fry for 2mins on medium flame.
  3. Add chopped tomato, mix it and cover it for a minute, remove the lid and stir it again.
  4. Add coriander powder, cumin powder, garam masala, red chili powder, turmeric powder and 1-2 tbsp chopped coriander leaves.
  5. Mix it very well and sauté it for a minute.
  6. Now add ¾ cup water, salt, sugar and mix it well. Cover it again for 2-3 minutes on medium flame.
  7. Shaak is ready, switch the flame, remove the lid, now add sev and chopped coriander leaves, mix well and serve it immediately with roti or paratha.
Notes
• Add salt at the end so tomatoes cannot become mushy.
• Do not overcook the tomatoes otherwise shaak will become the gravy texture.
• You can add any sev like thin or thick as per your choice.
• After adding sev, do not cook the shaak more else it will become thick.
Recipe by Binjal's VEG Kitchen at http://www.binjalsvegkitchen.com/sev-tameta-nu-shaak-sev-tamatar-ki-sabji/