Sev tameta nu shaak is a well-known Gujarati-style sweet and acrid tomato curry arranged with tomato, sev, onion, and other Indian curry flavors. In this recipe, to begin with, tomatoes, onion, and flavors are sauteed in oil, and at that point cooked with water, sev is included as it were toward its last organize of arrangement. Serve it with paratha and thepla for a tasty meal.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2 servings
| Ingredients: |
| 5 medium Red Ripe Tomatoes, chopped |
| 1/2 cup Nylon Sev or Thick Sev |
| 1/2 teaspoon Cumin Seeds |
| 1/4 teaspoon Mustard Seeds |
| 1 medium Onion, finely chopped, optional |
| 1 teaspoon Ginger-Garlic Paste |
| 1 Green Chilli, finely chopped |
| 2 teaspoons Sugar |
| 1/2 teaspoon Red Chilli Powder |
| 1/4 teaspoon Turmeric Powder |
| 1 teaspoon Coriander Powder (dhania powder) |
| 1/4 teaspoon Garam Masala Powder |
| 2 tablespoons Coriander Leaves, finely chopped |
| 2 tablespoons Cooking Oil |
| Salt to taste |
| 1/2 cup Water |
Directions:
1. Warm oil in a kadai over medium fire. Include mustard seeds and cumin seeds; when they start to splutter, include chopped onion and sauté until it turns light brown. Include ginger-garlic glue and chopped green chillies, sauté for 15-20 seconds.
2. Include chopped tomatoes and sauté them for a minute.
3. Include and blend salt, sugar, and turmeric powder. Cook on medium fire for 2-3 minutes.
4. Include 1/2 cup water, blend well, and cook until tomatoes end up delicate (around 4-5 minutes). Mix in between occasionally.
5. Include ruddy chili powder, garam masala powder, coriander powder, and sev.
6. Blend well and cook for 1-2 minutes. Turn off the flame.
7. Exchange arranged sev tameta nu shaak to a serving bowl and decorate with green coriander leaves. Serve it hot with chappati, thepla or paratha.
Tips and Variations:
- If you need more gravy, include more water since sev assimilates the water of gravy.
- Adjust the amount of ruddy chili powder, and green chili concurring to your taste to make it more or less spicy.
Taste: Tangy and spicy
Serving Ideas: Serve it with plain paratha or bhakti (a thick roasted Gujarati bread).