Kathiawad, Gujarat

Sev dungri nu shaak

Name: Sev dungri nu shaak
Total time: 25 min
Yield: 4 servings
Cuisine: Kathiawadi
Ingredients: 3 medium sliced onion; 2 small chopped tomato; 6 cloves crushed garlic; 1/2 inch grated ginger; 1 chopped green chilli; 1 1/2 tsp red chilli powder (indian red chili powder); 1 1/2 tsp coriander powder (ground coriander); 1/2 tsp turmeric (ground turmeric); 1/2 tsp garam masala; 1 tsp cumin seeds; a pinch asafoetida; 1 tsp jaggery; 2 tbsp cooking oil (vegetable oil); 1 cup thick sev sev; a handful coriander leaves (cilantro); Salt, to taste; 1 1/4 cups water

Onions in a fiery gravy, crowned with sev just before serving. Crunch on a deadline.

25 minTime

5 gProtein each

hotSpice

The empty fridge curry1 chapter · 1 min read

Make it your way

Grandma's wayThe Kathiawadi original, sev added at the very end.

The original

240kcalsame

5 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Onion3 medium, sliced

Tomato2 small, chopped

Garlic6 cloves, crushed

Ginger1.5 cm, grated

Green chilli1, chopped

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)1½ tsp

Turmeric (ground turmeric)½ tsp

Garam masala½ tsp

Cumin seeds1 tsp

Asafoetidaa pinch

Jaggery1 tsp

Cooking oil (vegetable oil)2 tbsp

Sev1 cup thick sev

Coriander leaves (cilantro)a handful

Saltto taste

Water1¼ cups

Method

4 steps

1Heat oil, crackle cumin, add asafoetida, garlic, ginger and chilli and fry until the garlic is golden.
2Add onions and cook on medium until soft and pale gold.
3Add tomatoes, spice powders and salt and cook until oil separates. Add water and jaggery and simmer 5 minutes.
4Take off the heat, stir in the sev and coriander and serve at once with rotli.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kathiawad, Gujarat

Sev dungri nu shaak

Onions in a fiery gravy, crowned with sev just before serving. Crunch on a deadline.

25 minTime

5 gProtein each

hotSpice

The empty fridge curry1 chapter · 1 min read

Make it your way

Grandma's wayThe Kathiawadi original, sev added at the very end.

The original

240kcalsame

5 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Onion3 medium, sliced

Tomato2 small, chopped

Garlic6 cloves, crushed

Ginger1.5 cm, grated

Green chilli1, chopped

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)1½ tsp

Turmeric (ground turmeric)½ tsp

Garam masala½ tsp

Cumin seeds1 tsp

Asafoetidaa pinch

Jaggery1 tsp

Cooking oil (vegetable oil)2 tbsp

Sev1 cup thick sev

Coriander leaves (cilantro)a handful

Saltto taste

Water1¼ cups

Method

4 steps

1Heat oil, crackle cumin, add asafoetida, garlic, ginger and chilli and fry until the garlic is golden.
2Add onions and cook on medium until soft and pale gold.
3Add tomatoes, spice powders and salt and cook until oil separates. Add water and jaggery and simmer 5 minutes.
4Take off the heat, stir in the sev and coriander and serve at once with rotli.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sev dungri nu shaak

Make it your way

Ingredients

Method

Sev dungri nu shaak

Make it your way

Ingredients

Method

Make it a meal