Sev tameta Nu Shaak is a popular dish available in Gujarati / Kathiyawadi restaurants and road side (dhabha) joints. Just with few ingredients and very easy to make, the dish tastes very delicious. The dish does not need any prior preparations and can be cooked in 20 minutes. Serve hot sev tameta nu shaak with bajra na rotla or roti or paratha or bhakri or khichdi.
Born in a kathiyawadi family, I had been brought up eating all kathiyawadi dishes and delicacies. Sev tameta nu shaak is the most popular dish. My mother used to make it very often as
- It is easy to make.
- Needs only few ingredients.
- No need of any prior u
- Enjoyed and loved by everyone in the family
- It can be served either with bhakri or thepla or roti or rotla or even simple khichdi.
Sev and tomato are the main ingredient of the dish. The tomatoes are cooked with the tempering made of mustard seeds, cumin seeds, asafoetida, turmeric powder and ginger garlic paste. When tomatoes become soft, they are spiced with red chili powder, coriander cumin powder and salt. Sugar is added to balance the sourness of tomatoes. Water is added and consistency of the curry is adjusted. Just before serving the sev tameta nu shaak, sev (fried gram flour noodles) is added. The shaak is then served immediately.
Use thick sev and not the nylon sev.
The quantity of water and sev can be adjusted as per individual choice.
Be careful while adding salt to the tomato curry, as the sev also contains salt.
Add sev to the shaak, just before serving as the sev will become soft quickly. ( You can make tomato gravy prior and just before serving, reheat the gravy and add sev to it).
Friends I am sure you will love this simple and easy recipe. Do try to make it and I am sure everyone in the house will love it. Please do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Sev tameta Nu Shaak
- pan or kadhai with lid
- 2 tbsp oil
- 5 tomato washed and chopped
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi
- 1 tbsp ginger garlic paste
- 2 tsp red chili powder or as per the spice level needed
- 2 tsp coriander cumin powder dhana jeera powder
- 1 tsp sugar
- 2 cup water or more if needed to adjust the consistency of the curry
- 1 cup sev deep fried gram flour noodles
- 2 tbsp coriander washed and finely chopped, leave some for garnishing
- salt as per taste
- Heat oil in a pan. Add mustard seeds and cumin seeds. Let they crackle. Add asafoetida.
- Add ginger garlic paste and saute.
- Now add turmeric powder and mix well.
- Add chopped tomatoes. Add salt and mix well.
- Cover and cook for 7-8 minutes or till tomatoes soften on medium heat stirring in between.
- The tomatoes have started to become soft.
- Cook for a couple of minutes and add spices red chili powder, coriander cumin powder and sugar.
- Mix well and cook for couple minutes. Add water and and bring and boil for couple of minutes. The curry is ready. Cover and keep it aside.
- Just before serving, reheat the curry and add sev (fried chickpea noodles).
- Mix well and add coriander.
- Remove in a serving bowl. Garnish with coriander and serve it immediately.
- I have served sev tameta nu shaak with dhana lasan bajri na rotla and jaggery.