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
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.
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
- 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.
- Add chopped ginger and green chillies to it and sauté further for 1 minute
- 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.
- 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.