Gujarat

Sev tameta nu shaak

Name: Sev tameta nu shaak
Total time: 25 min
Yield: 4 servings
Cuisine: Kathiyawadi
Ingredients: 5 medium ripe, chopped tomato; 3/4 cup thick sev or gathiya sev; 2 tbsp cooking oil (vegetable oil); 1 tsp mustard seeds; 1/2 tsp cumin seeds; a pinch asafoetida; a few curry leaves; 3 cloves chopped (optional) garlic; 1 chopped green chilli; 1/2 tsp turmeric (ground turmeric); 1 1/2 tsp red chilli powder (indian red chili powder); 1 tsp coriander powder (ground coriander); 1 tbsp jaggery; Salt, to taste; 1/2 cup water; a handful chopped coriander leaves (cilantro)

Sweet sour tomatoes and crunchy sev. A pantry rescue that became a classic.

25 minTime

5 gProtein each

mediumSpice

The pantry curry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

222kcalsame

5 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tomato5 medium, ripe, chopped

Sev¾ cup thick sev or gathiya

Cooking oil (vegetable oil)2 tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Curry leavesa few

Garlic3 cloves, chopped (optional)

Green chilli1, chopped

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)1 tsp

Jaggery1 tbsp

Saltto taste

Water½ cup

Coriander leaves (cilantro)a handful, chopped

Method

4 steps

1Heat the oil, crackle the mustard and cumin, then add the asafoetida, curry leaves, garlic and chilli.
2Add the tomatoes, turmeric and salt. Cover and cook until soft.
3Stir in the chilli and coriander powders, jaggery and water, and simmer for 2 minutes.
4Take it off the heat, stir in the sev just before serving, top with coriander and serve at once with rotli or bhakri.

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.

Gujarat

Sev tameta nu shaak

Sweet sour tomatoes and crunchy sev. A pantry rescue that became a classic.

25 minTime

5 gProtein each

mediumSpice

The pantry curry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

222kcalsame

5 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tomato5 medium, ripe, chopped

Sev¾ cup thick sev or gathiya

Cooking oil (vegetable oil)2 tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Curry leavesa few

Garlic3 cloves, chopped (optional)

Green chilli1, chopped

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)1 tsp

Jaggery1 tbsp

Saltto taste

Water½ cup

Coriander leaves (cilantro)a handful, chopped

Method

4 steps

1Heat the oil, crackle the mustard and cumin, then add the asafoetida, curry leaves, garlic and chilli.
2Add the tomatoes, turmeric and salt. Cover and cook until soft.
3Stir in the chilli and coriander powders, jaggery and water, and simmer for 2 minutes.
4Take it off the heat, stir in the sev just before serving, top with coriander and serve at once with rotli or bhakri.

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 tameta nu shaak

Make it your way

Ingredients

Method

Sev tameta nu shaak

Make it your way

Ingredients

Method

Make it a meal