Sev Tameta Nu Shaak (Gujarati Tomato Curry with Sev)
A classic Gujarati tomato curry with jaggery, warming spices, and crispy sev added at the last second. Ready in 20 minutes, vegan, Jain-friendly, and full of that sweet-sour-tangy flavor Gujarati cooking is known for.
Equipment
- Kadai or heavy-bottomed pan
Ingredients
For the Tadka
- 2 tbsp oil
- ½ tsp mustard seeds rai
- ½ tsp cumin seeds jeera
- ¼ tsp carom seeds ajwain
- ¼ tsp asafoetida hing
For the Curry
- 1 tsp fresh ginger finely grated
- 1-2 green chillies finely chopped
- 4-5 medium ripe tomatoes ~500g, finely chopped
- ½ tsp turmeric powder haldi
- 1 tsp red chilli powder
- 1½ tsp coriander powder dhana
- ¾ tsp salt or to taste
- 1 tsp jaggery or sugar adjust to taste
- ½ tsp garam masala
- ¼ cup water
Garnish
- 1 cup thin nylon sev
- 2 tbsp fresh coriander cilantro, chopped
Instructions
Make the Tadka
- Heat oil in a kadai or heavy-bottomed pan over medium heat.
- Add the mustard seeds and wait for them to splutter, about 30 seconds.
- Add the cumin seeds, ajwain, and hing. They will sizzle and turn fragrant within 10 seconds.
- Add the grated ginger and green chillies. Stir and sauté for 30 seconds until the raw smell of ginger fades.
Cook the Tomato Curry
- Add the chopped tomatoes and stir well to coat them in the tadka.
- Add turmeric, red chilli powder, coriander powder, and salt. Mix everything together.
- Cook on medium heat for 7-8 minutes, stirring occasionally, until the tomatoes fully break down and become saucy. You will see a little oil begin to separate at the sides. That is the sign the curry is ready.
- Add the jaggery and garam masala. Stir well and taste. Adjust jaggery and salt to your preference. Gujarati palates tend to like this a touch sweeter.
- Add water and stir. The curry should be thin and slightly loose at this point. The sev will absorb the liquid as you eat.
- Simmer for 2 more minutes, then turn off the heat.
Add Sev and Serve
- Ladle the hot curry into serving bowls immediately.
- Top each bowl with a generous handful of thin nylon sev and fresh coriander.
- Serve right away.
Tried this recipe?Let us know how it was!