Name: Sev Tamatar Nu Shaak
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Tomato, medium, finely chopped; 1 cup Thick Spicy Sev, Ratlami or thick besan gathiya; 6 clove Garlic, crushed in mortar pestle; ½ tsp Mustard Seeds; ½ tsp Cumin Seeds; ¼ tsp Asafoetida; ¼ tsp Ground Turmeric; 1 tsp Kashmiri Chili Powder, for bright color; 1 tsp Ground Coriander; ¼ tsp Garam Masala; 1 tsp Jaggery, or sugar, balances tomato sourness; 2 tbsp Cooking Oil; 1½ cup Water; ½ tsp Salt, sev already contains salt; 2 tbsp Coriander Leaves, chopped

20 mintotal

Prep 5 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Spicy

Add to your week

Method

Heat oil in a pan on medium flame. Add mustard seeds and let them pop.
Add cumin seeds, hing, and the freshly crushed garlic. Sauté for 30 seconds until the garlic turns light golden and aromatic. Do not let it burn.
30 sec
Lower the heat. Quickly stir in the turmeric and Kashmiri red chilli powder.
Immediately introduce the chopped tomatoes to prevent the dry spices from burning. Mix well.
Add coriander powder and salt. Cook the tomatoes until they break down completely into a soft, mushy base that releases oil.
Pour in water and add the jaggery or sugar. Bring the gravy to a robust, rolling boil.
Let it boil vigorously for 3-4 minutes to slightly reduce and thicken the watery base.
3–4 min
Turn off the heat. Stir through the garam masala and fresh coriander.
Crucial Step: Fold the thick Sev into the gravy exactly 2 minutes before serving to ensure it retains a slight crunch. Adding it during cooking will dissolve it into a paste.
2 min
Serve immediately.

How to tell it's done

A fiery, tangy, and slightly sweet tomato broth cradling thick strands of spicy sev that are soft on the exterior but maintain a satisfying inner bite.

Getting it right

Tip

Use thick, sturdy sev such as Ratlami sev; thin nylon sev falls apart at once. Add the sev just before eating so it keeps its crunch.

What to serve it with

A Kathiyawadi classic that demands to be enjoyed alongside Bajra Bhakri, simple Parathas, and a raw onion salad.

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