Enjoy as a main meal alongside gujarati rotli (rotis). This recipe is naturally vegan and gluten-free. One of my favourite dishes has to be this Gujarati Sev Tameta nu Shaak. It is a flavour packed tomato curry with a garnishing of crispy sev (a bit like gram flour vermicelli) It is also known as sev tamatar sabzi or sev tamatar ki sabzi in Hindi. The unique flavour of this easy recipe comes from the sour tomato curry gravy which is sweetened with jaggery (gor/gur). This is a speciality of Gujarati cuisine and certainly Kathiyawadi cuisine. Typical Kathiyawadi dishes are spicy and oily and often have garlic and jaggery added. Not only in most curries but even in flatbreads like these Bajra Methi Dhebra. For this reason, you can also call this Kathiyawadi Sev Tameta nu Shak and serve it with Bajra Rotla (bajra roti, bajre ki roti)
Why you’ll love this recipe
Naturally vegan and gluten-free An authentic recipe straight from a Gujarati rasoi Delicious, easy and quick Gujarati shaak recipe Ideal gujarati dish for lunch, dinner or tiffin box recipe Make ahead recipe
Gujarati Sev Tameta nu Shaak Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post All ingredients below can be found in Indian or South Asian grocery stores. Sev – you can use ready made sev from the shop or make homemade plain sev or ratlami sev. Both work perfectly fine but ensure to use thick sev rather than thin or nylon variety of sev. Tomatoes – plenty of fresh ripe tomatoes work best but you could use tinned chopped tomatoes too. Crush half of the tomatoes before using in this recipe and keep some chunky tomatoes. This helps create a gravy with different textures. If you are pushed for time, simply crush all of the tomatoes but you will get a smoother gravy. Optionally, add tinned plum tomato or tomato paste if you find that your fresh tomatoes are not very red in colour. Garlic, ginger and green chillies – you want these finely chopped or crushed in a food processor. I recommend using fresh where possible but pastes or frozen works ok too. Adjust the amount of green chilli based on your spice preference or the heat of the chillies Indian spices – these spices are used regularly in Indian cuisine. Red chilli powder (use kashmiri chili powder for milder curry), turmeric powder, coriander powder, cumin powder and garam masala Hing (asafoetida) – this is optional. A small amount of hing is added to the curry to aid digestion. For gluten-free option, check hing is suitable. Mustard seeds and cumin seed Curry leaves – curry leaves are used particularly in Gujarati and South Indian cooking. Fresh curry leaves lend incredible flavour Jaggery – jaggery is the sweetener and is a must for Kathiyawadi sev tameta nu shaak. Use jaggery powder or jaggery solids. Optionally, use sugar or palm sugar. Oil – I have used olive oil but you can use any other oil that is flavourless. Salt to taste Coriander leaves (cilantro) to garnish This recipe traditionally does not contain onion.
How to make Sev Tameta nu Shaak – step by step instructions
Take half chopped tomatoes, green chillies, ginger and garlic in a blender jug or food processor. Crush until you have coarse paste. Heat oil a heavy bottom pan on medium heat. When it is hot, add the mustard and cumin seeds. As soon as they crackle, add the hing if using. Add the curry leaves and allow them to splutter for a few seconds. Add the finely chopped garlic, ginger, green chilies along with the half crushed tomatoes. Stir well and allow the tomato to sauté on medium flame for 2-3 minutes. Then add the spice powders – red chili powder, turmeric, cumin, coriander and garam masala along with salt. Add the remaining chopped tomatoes. If needed add some water to prevent the spices burning. Allow it to cook down to a thick sauce, this may take around 4-5 minutes or longer – the tomato will reduce and oil will appear on the sides of the pan. Add the jaggery and allow it to dissolve. Switch off the heat when the tomato curry is done. Add the sev just before serving, mix carefully and garnish with fresh coriander. Serve immediately.
Pro Tips
Add oil generously in this recipe. This dish is not supposed to be healthy as it already contains fried products. Use fresh ingredients where possible. Add the jaggery once the tomato mixture is almost cooked. Add the sev just prior to serving to prevent it from becoming too soggy.
Serving Suggestion
In Kathiyawad, and roadside Dhaba, Gujarati sev tameta sabji is served with Bajra Rotla, Gujarati lasan ni chutney and Chaas. Sometimes served along with Kathiyawadi Ringan No Oro as a side dish. Sev Tamatar ki Sabji at home goes best with gujarati rotli or sadi bhakri. For a full Gujarati Thali, serve it as a side dish with bateta nu shaak or ringan bateta nu shaak, gujarati kadhi, khichdi, sukhdi and chaas. We love to Kachumber salad on the side for a cooling effect and to add vegetables. The best way to serve to guests is to place the tomato gravy in a serving bowl with sev separately on the side. This way, everyone can help themselves.
Storage
You can store sev tameta for later. The best way to do this is to store the tomato curry separate from the sev and mix the two together after heating. You can reheat sev tomato curry on the stove or in the microwave. You may or may not need to add roughly a quarter cup of water if it has thickened too much. If you wish you can freeze the tomato curry but not if the sev has already been added.
Other Gujarati Shaak Recipes
Gujarati Chana Dal Kala Chana Nu Shaak Sambhariya Parwal Jamanvar nu Bateta Shaak Bharela Raviya Mag Nu Shaak Tindora Nu Shaak Undhiyu Recipe As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in March 3rd, 2012.
