About Sev Tamatar Ki Sabji
It is a Gujarati dish, but I would say it is a Kathiawadi dish if I go more specific. Kathiawad is a part of Saurashtra, in Gujarat. And because I belong to Saurashtra, I have grown up eating Sev Tameta Nu Shak regularly. Especially in winter, My mom used to make it often. Once I learned this dish from my mom, it was me always making this sabji. I love this curry, and now my son is also a fan of this dish. So it’s an often made dish in my kitchen. The recipe is quick, only if you have Sev on hand, either homemade or store-bought. Because making tomato gravy is just a matter of a few minutes. Sev Tameta Nu Shak is a must in the menu of Dhaba (Dhaba is a roadside restaurant, located on highways, serving local cuisine). But in the Dhaba restaurants, the dishes are more spicy and greasy. So making such dishes at home means control over oil, Ghee, and spices. Sev Tamatar Ki Sabji is an easy and quick recipe, perfect on tired days or in a rush. Or, if you want to savor authentic cuisine that is delicious and satisfying, go for it.
Ingredients
Step-by-Step Directions
Heat oil in a pan and add mustard seeds.
When the mustard seeds crackle, add asafoetida and curry leaves. Saute for a few seconds.
Add chopped tomatoes and mix well. Spices: All we need is our regular spice box. With this recipe, you will get a moderately spicy dish. So add more red chili for more spiciness. You can also add green chili to make the curry spicier and can even add ginger. But I like to keep this sabji simple, but I love to add my secret ingredient, masala. My Secret Ingredient: Well! There is nothing fancy about this ingredient. It is just the Pav Bhaji Masala. When I made this sabji the first time after learning from my mom, I added Pav Bhaji Masala for a twist (and more to check how it tastes in this curry). And since then, I am adding it every single time I make it. Because I always feel that this masala goes very well with tomatoes, and it’s just a tsp. But even a little bit of Pav Bhaji Masala gives a nice flavor and taste to the dish. So I will highly recommend using this spice, and if you don’t have it, you can also add Garam Masala powder. Sugar: Essential! Whenever we make a spicy and sour combination, adding a pinch of sugar enhances the dish’s taste. I have added a teaspoon of sugar in this recipe, but you can add less if it is too much for you. But do not skip it. Even at least a pinch will make a difference.
Add salt, red chili powder, cumin powder, coriander powder, and Pav Bhaji Masala. Mix well and cook until tomatoes are soft and mushy.
Add water, sugar, and finely chopped coriander, and mix well. If you want to thin the gravy, add more water as needed. Bring it to a boil and cook for 2-3 minutes. Adjust the salt, and turn off the heat.
Do not add Sev at this point into the curry. Instead, serve this curry hot in an individual serving bowl. Then add Sev to the top right before eating.
How To Serve Tamatar Ki Sabji:
This sabji tastes well when it is hot. And we also have to serve tomato gravy and Sev separately. Because if we add Sev before the time of serving, it will soak the sauce, and Sev will become soggy. And the curry will not be pleasant at all. So once you are done making the tomato curry, take it into the individual serving bowl. And serve Sev on the side. So just before start eating, everybody can take the Sev as they need and mix it into their bowl of tomato curry. Sev Tamatar Ki Sabji goes well with Paratha and Roti. It is excellent with Bajara Roti (flatbread made with Indian millet), popular in the Kathiawadi menu.
