Predominantly made in Gujarati households, this simple dish comes the rescue many a times when you’re running short of fresh vegetables, or time! It can be made using onion and garlic as well, but the recipe I’ve posted is a no onion, no garlic recipe, which can come handy on those days when you don’t want to use either. Tastes best freshly made, with hot phulkas or rotis!
Sev Tamatar Sabzi
- Prep Time
- Cook Time
- 1 big bowlful
- Difficulty Level Moderate
- (3.5 /5)
- 1 rating
- 6 medium sized tomatoes
- 1/2 tsp rai/ mustard seeds
- 1/2 tsp jeera/cumin seeds
- 1/2 tsp asafoetida
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp sugar
- 2 tbsp oil
- 2 tbsp thick red sev/ red gathia
- 1 tbsp yellow sev
- salt to taste
- Dice tomatoes and keep ready.
- Heat oil and make a seasoning of rai/ mustard seeds, jeera/cumin and asafoetida.
- Add in the tomatoes, turmeric, sugar, salt and red chilli powder.
- Cover and cook on low flame for 15-20 minutes.
- Uncover and stir. Some of the tomatoes will be completely cooked, while some pieces will be left. That's how you'll know that it is ready.
- Switch off gas and add in the red thick sev as well as the yellow sev. (I've added the yellow sev for some additional texture and taste. However, you can use the sev of your choice).
- Sprinkle fresh coriander on top.
- Serve immediately with hot phulkas or rotis as the sev tends to become soft immediately soon.
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..