Sev Tameta Nu Shak (Gujarati Tomato & Sev Curry)

Imagine a tangy and sweet tomato based gravy with a spicy and crisp sev (fried gram flour vermicilli) to be had with steaming hot roti's just off the gas. I first had this in a Gujurati friends house many years and when she told me she is serving me sev sabji it messed with my head, I couldn't imagine a sabji made with namkeen of all the things

Sev Tameta Nu Shak (Gujarati Tomato & Sev Curry)
Namkeen and sev for me is to be had with beer and other stronger drinks but one bite into the dish and I was kind of sold, it also strangely reminded me of the onion tomato ki sabji my mum makes and the tomato chutney that my mother in law makes. They are all different yet they are all similar. Isn't that the beauty of Indian food, they all converge somewhere yet every state every region has stuff which is their speciality.

I have this aim and goal in life to once do long long road trip of the golden quadrilateral of the country and frankly the most important reason is to be able to buy sev from Indore, taste farsan from Gujurat, the kasundi of Bengal, the mirchi pickle of Udaipur. You get the drift, life however seems to have different plans for me and I never get around taking that much time off and hence the tasting of these things from across India continued to be a dream until recently when I came to know about the awesome guys from Place of Origin, who bring speciality foods from across the country at your doorstep.

Sev Tameta Nu Shak (Gujarati Tomato & Sev Curry)
I mean who would have imagined that I could eat the famous Kwality Toffees of Dehradun sitting in Bangalore. When these were delivered I was reminded of many summer breaks we have taken in that small gorgeous town. My uncle who is a banker was posted in Dehradoon for some years and every summer vacation we would pack our bags and go to his place, eat endless litchies directly plucked from the tree in his house, go play at Sahastradhara and then eat these delicious sugary toffees. I shared this piece of my childhood with O this time.
Sev Tameta Nu Shak (Gujarati Tomato & Sev Curry)
That himalayan chukh is soooo good

The stuff they have on offer is pretty vast from pickles to sauces, to snacks to dry masalas. I think it is a brilliant concept if you ask me and when I tried it out, I was very happy with the way it was executed as well. They might have gone a little overboard with plastic packing but even the glass bottles & pickles reached intact without leakage.

And among the list of things on their website was the famous Ratlami Sev from Indore's legendary shop Aakash, I knew at that time that Sev Tameta Nu Shak has to be tried.

Sev Tameta Nu Shak (Gujarati Tomato & Sev Curry)
Thanks to Place of Origin and the internet I recreated a lovely memory at the comfort of my house again. Sharing you the recipe of the Sev Tameta Nu Shak that my friend shared with me and I replicated in the kitchen. On a rainy cold day biting into this the best thing after pakoras :)
Sev Tameta Nu Shak (Gujarati Tomato & Sev Curry)
Imagine a tangy and sweet tomato based gravy with a spicy and crisp sev (fried gram flour vermicilli) to be had with steaming hot roti's just off the gas. I first had this in a Gujurati friends house many years and when she told me she is serving me sev sabji it messed with my head, I couldn't imagi...

Sev Tameta Nu Shak

Summary

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  • Coursemain course
  • Cuisinegujarati
  • Yield4 s 4
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Large tomatoes chopped
5
Finely chopped ginger
1.5 tsps
Green chilles, chopped
2
Oil/ghee
2 tsps
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Hing
a pinch of
Turmeric powder
¼ tsp
Red chili powder
½ tsp
Jeera powder
½ tsp
Coriander powder
1 tsp
Sugar
½ tsp
Sev
¾ cup
Water
½ cup
Chopped coriander for garnish
2 tbsps
Salt
to taste

Steps

  1. In a heavy bottom pan or kadhai, heat oil and when it is hot add mustard seeds. When they splutter add the jeera seeds and sauté till they turn brown.
  2. Add chopped ginger and green chillies to it and sauté further for 1 minute
  3. Now add tomatoes and cook till the oil starts separating. Add all the dry spices & sugar, sauté for 1 minute. Add 1/2 cup of water and bring to boil. Reduce the heat and let it simmer for 2 minutes.
  4. Turn off the heat and just before serving add the sev and coriander leaves. Enjoy with hot rotis or rice

PS: The post has been brought to you in association with Place of Origin, views, opinions and recipes are my usual honest self.

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