Name: Kathiyawadi Lasooni Sev Tamatar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Tomato, finely chopped; 20 g Garlic, crushed into a coarse paste; 100 g Thick Spicy Sev, ratlami or bhavnagari sev; 1½ tbsp Kashmiri Chili Powder, for vibrant dhaba color; ¼ tsp Ground Turmeric, for base color; ½ tsp Mustard Seeds, for tempering; ½ tsp Cumin Seeds, for tempering; 2 tbsp Cooking Oil, peanut or sunflower oil; 250 ml Water, to build the curry base; 15 g Coriander Leaves, chopped for garnish; ½ tsp Salt, to taste

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

In a mortar and pestle, thoroughly crush the garlic with the Kashmiri red chilli powder and a splash of water to make an intense red garlic paste (lasooni chutney).
Heat the cooking oil in a pan over medium heat. Crackle the mustard seeds and cumin seeds.
Add the prepared garlic-chilli paste to the hot oil. Sauté briskly for 1 minute until the oil turns deeply red and aromatic.
1 min
Stir in the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes break down completely and become soft and mushy.
Pour in the water to create a thin broth. Bring the mixture to a rolling boil and let it simmer for 3-4 minutes to meld the flavors.
3–4 min
Turn off the heat entirely. Add the thick spicy sev right before serving to maintain its crunch. Garnish heavily with fresh coriander.

How to tell it's done

A fiery red, tangy tomato broth contrasting beautifully with the crunchy, spiced sev bites.

Getting it right

Tip

Never boil the sev within the gravy. Always add it after turning off the stove, or it will turn into a soggy paste.

What to serve it with

A quintessential Kathiyawadi experience when paired with hot Bajra Bhakri, raw onions, and chaas.

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Ingredients