sev tameta nu shaak recipe | kathiyawadi sev tamatar ki sabzi

making sev tameta nu shaak gujarati recipe

 gujarati sev tameta nu shaak recipe | kathiyawadi sev tamatar ki sabzi

Sev-based recipes are my all-time favorites for two reasons. Firstly, they are way too delicious for something so simple. Secondly, they are ridiculously easy to prepare. It’s good to have such recipes handy when you don’t have much time at hand to spend it in the kitchen. I always have a few types of sev in my pantry; for snacking, yes, but for also making curries.

Kathiyawadi cuisine is a part of the Gujarati cuisine. The kathiyawadi food has a very distinct flavour and taste like any other part of the Gujarati cuisine. Sev tameta nu shaak is a Gujarati dish. It consists of sev cooked in tangy tomato curry. It uses mainly the thinner variety of sev, the one that is used in chaat recipes. In addition, I have also used some bhavnagari sev, also known as gathiya, for an extra bite. That gives the sev tameta nu shaak recipe a very nice texture.

how to prepare kathiyawadi sev tamatar ki sabzi

making sev tamatar sabzi kathiyawadi recipe

As the name suggests, the sev tamatar ki sabzi has the base of tomatoes. The tempering or tadka is simple; ghee, mustard seeds, cumin seeds; and asafetia/hing. Then in goes the crushed garlic-ginger-green chilies. When it turns fragrant, tip in the tomatoes and salt. You need very basic ground spices to season this sev tamatar ki sabzi; turmeric, red chili, and coriander. Like any other typical Gujarati recipes, the sev tameta nu shaak has a hint of sweetness to it. I prefer to add jaggery and not sugar. You may use either depending on what you like more.

Finally, when the tomato curry is ready, you add in the sev, both the thin sev and gathiya. After a gentle stir and a garnish of fresh coriander, the sev tameta nu shaak is ready. While serving, you may add more sev to your platter as  a garnish for a crunch.

sev bhaji varieties

I have a couple of other sev sabzi recipes on here. One is the extremely popular Khandeshi style shev bhaji recipe. The dhaba style shev bhaji recipe has a spicy and robust curry and it’s made using red sev or lal sev. It is he spicy variety of sev.

Khandeshi Shev Bhaji Recipe with Step-by-Step Pictures | How to Make Sev Bhaji at Home

The other one is the milder version, made with bhavnagari sev or gathiya. The bhavnagari sev ki sabzi recipe is a dry curry.

Gathia sev bhaji recipe | Bhavnagari sev bhaji recipe | easy lunch idea

Now let’s see how to make the slightly sweetish, Gujarati style sev tamatar ki sabji.

how to make sev tameta nu shaak

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sev tameta nu shaak recipe | gujarati sev tamatar ki sabzi
 
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Sev tameta nu shaak recipe is a Gujarati preparation in which sev is cooked with a tomato based curry. Also known as kathiyawadi sev tamatar ki sabzi, this dish is sweet and tangy to taste and paors well with chapathi and jowar ki roti.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2-3
Ingredients
  • Ghee - 2 tbsp
  • Cumin seeds - ½ tsp
  • Mustard seeds - ½ tsp
  • Hing/asafetida - ⅛ tsp
  • Garlic - 10 small cloves
  • Ginger - ½ inch piece
  • Green chilies - 1 or 2
  • Tomatoes - 1 & ½ cups, finely chopped
  • Salt - to taste
  • Byadgi red chili powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Coriander powder - ½ tbsp
  • Jaggery - ½ tbsp or to taste
  • Water - ½ cup
  • Yellow sev - ½ cup
  • Bhavnagari sev/gathiya - ¼ cup
  • Coriander leaves - 2 tbsp, finely chopped
Instructions
  1. To make sev tameta nu shaak, start off by pounding together the ginger, garlic, and green chilies using a mortar and pestle until finely crushed.
  2. Heat ghee in a kadhai or a pan. Add in the mustard seeds. Once they pop, add the cumin seeds and let them sizzle. Then add the asafetida/hing, and let them sizzle too.
  3. Add in the crushed ginger-garlic-green chili. Saute for a few seconds on low flame stirring constantly until the raw smell goes away.
  4. Add in the tomatoes and some salt. Be careful while adding the salt because the sev and gathiya already have salt in them. Cook until the tomatoes are mushy.
  5. When the ghee begins to separate, add the ground spices; byadgi red chili, turmeric, and coriander. Cook for a minute.
  6. Add the jaggery.
  7. Add water and bring the curry to a boil. Simmer for 2 minutes. The ghee will float on top.
  8. Add the thin yellow sev and gathiya. You may add more of gathiya and less of yellow sev if you like. But the total quantity of sev should not be more than ¾ cups. Otherwise, the curry will thicken up too much.
  9. Garnish the sev tamatar ki sabzi with fresh coriander. Mix gently. Switch off the heat.
  10. Sev tameta nu shaak recipe is ready. Dish it out in the serving bowl. Garnish it with some more sev and gathiya for extra crunch. Serve immediately.
  11. Enjoy the kathiyawadi sev tameta nu shaak while it's hot, with some chapathi or bajri no rotlo (pearl millet flatbread) and papad on the side.
Notes
Nutritional Info per Serving - Approximate Values
Nutrition Information
Calories: 310 kcal Fat: 19 g Carbohydrates: 30 g Sugar: 8 g Sodium: 36 mg Fiber: 7 g Protein: 8.7 g Cholesterol: 0 mg

sev tameta nu shaak recipe with step by step pictures below


Step 1

To make sev tameta nu shaak, start off by pounding together 10 small cloves of garlic, 1/2-inch piece of ginger, and 1 or 2 green chilies using a mortar and pestle until finely crushed.

making sev tameta nu shaak


Step 2

Heat 2 tbsp ghee in a kadhai or a pan. Add in 1/2 tsp mustard seeds. Once they pop, add 1/2 tsp cumin seeds and let them sizzle. Then add 1/8 tsp asafetida/hing, and let them sizzle too.

making sev tameta nu shaak


Step 3

Add in the crushed ginger-garlic-green chili. Saute for a few seconds on low flame stirring constantly until the raw smell goes away.

making sev tameta nu shaak recipe


Step 4

Add in 1 & 1/2 cups of finely chopped tomatoes and some salt. Be careful while adding the salt because the sev and gathiya already have salt in them. Cook until the tomatoes are mushy.

making sev tameta nu shaak recipe


Step 5

When the ghee begins to separate, add the ground spices; 1 tsp byadgi red chili, 1/4 tsp turmeric, and 1/2 tbsp coriander. Cook for a minute.

making sev tameta nu shaak recipe


Step 6

Add 1/2 tbsp jaggery.

making sev tamatar ki sabzi


Step 7

Add 1/2 cup water and bring the curry to a boil.

making sev tamatar ki sabzi


Step 8

Simmer for 2 minutes. The ghee will float on top.

making sev tamatar ki sabzi


Step 9

Add the 1/2 cup thin yellow sev and 1/4 cup gathiya. You may add more of gathiya and less of yellow sev if you like. But the total quantity of sev should not be more than 3/4 cups. Otherwise, the curry will thicken up too much.

making sev tamatar ki sabzi recipe


Step 10

Garnish the sev tamatar ki sabzi with about 2 tbsp fresh coriander. Mix gently. Switch off the heat. Kathiyawadi sev tameta nu shaak recipe is ready.

making kathiyawadi sev tamatar ki sabzi


Step 11

Dish it out in the serving bowl. Garnish it with some more sev and gathiya for extra crunch. Serve immediately. Enjoy the sev tameta nu shaak while it’s hot, with some chapathi or bajri no rotlo (pearl millet flatbread) and papad on the side.

making sev tamatar sabzi kathiyawadi recipe

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4 Comments

  • Reply
    reesha
    February 20, 2019 at 1:20 pm

    can i skip gathiya sev? i personally don’t like it much. can i just use the other sev? plz help

    • Reply
      Monica
      February 23, 2019 at 7:18 am

      Hello Reesha. Sure, you can skip the gathiya sev and use the other one. You may double the quantity of it. Hope this helps.

  • Reply
    gagan
    April 2, 2019 at 6:00 pm

    great taste and bful color. turned out really yummy. this one was just lyk how they serve in gujarati restaurants. kudos!

    • Reply
      monica
      April 3, 2019 at 6:58 pm

      Thank you for trying the recipe, Gagan. So glad you enjoyed it. 🙂

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