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Sev Tameta Nu Shaak
Binjal Pandya

Sev Tameta Nu Shaak (Sev Tamatar Ki Sabji)

5 from 1 vote
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.
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Course: Curry, Sabji &amp
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 3-4 Medium Sized Tomatoes Chopped/Diced
  • 1 Medium Sized Onion Chopped
  • 1-2 Chopped Green Chilies
  • 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

Method
 

  1. Heat the oil in a deep pan. Add cumin seeds and pinch of hing, then add ginger, garlic, green chilies, bay leaf, curry leaves and saut for few seconds.
  2. Add chopped onion and stir fry for 2 mins 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 saut it for a minute.
  6. Now add 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.
  • If tomatoes are hard, add few tablespoons of water while cooking.
  • 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.