Main Course

Sev Tameta nu Shaak

Name: Sev Tameta nu Shaak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tbsp ghee; 1 tsp mustard seed; 1 tsp cumin seed; 0.25 tsp asafoetida; 1 tbsp ginger grated; 2 pcs green chili finely chopped; 4 pcs tomato finely chopped; 0.5 tsp turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 1 tsp cumin powder; 1 tbsp jaggery grated (optional); 1.5 tsp salt; 0.5 cup water; 1 cup sev (fried chickpea-flour noodles) thick; 0.25 cup fresh coriander chopped

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

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

Storage

Store leftover Sev Tameta nu Shaak in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave; add fresh sev just before serving if reheating.