Spice Up Your Meal with This Authentic Kathiawadi Sev Tameta Nu Shaak Recipe
If you’re a fan of bold, rustic flavors, Kathiawadi cuisine from the Saurashtra region of Gujarat is bound to win your heart. Known for its fiery spices, simplicity, and down-to-earth ingredients, Kathiawadi food is all about hearty meals with a punch. Today, let's explore one of its most iconic dishes: Sev Tameta Nu Shaak – a spicy tomato curry topped with crispy sev.
What is Sev Tameta Nu Shaak?
Sev Tameta Nu Shaak translates to “Curry of Tomatoes and Sev.” It’s tangy, spicy, and slightly sweet – a perfect representation of Kathiawadi flavors. This dish is quick, affordable, and makes a delightful comfort meal when paired with bajra rotla or steamed rice.
Ingredients:
● Ripe tomatoes – 4 large (chopped)
● Oil – 2 tbsp
● Mustard seeds – 1 tsp
● Cumin seeds – 1 tsp
● Asafoetida (hing) – a pinch
● Curry leaves – 6-8
● Green chili – 1 (slit)
● Ginger-garlic paste – 1 tsp
● Turmeric powder – ½ tsp
● Red chili powder – 1 tsp (adjust to taste)
● Coriander powder – 1 tsp
● Cumin powder – 1 tsp
● Jaggery – 1 tbsp (optional, for a sweet kick)
● Salt – to taste
● Water – ½ cup
● Sev (thick gram flour noodles) – 1 cup (for topping)
● Fresh coriander – for garnish
Method:
1. Heat the Oil:
In a kadai or deep pan, heat oil. Add mustard seeds and let them crackle. Then add cumin seeds, hing, curry leaves, and green chili.
2. Sauté the Base:
Add ginger-garlic paste and sauté for a few seconds until the raw smell goes away.
3. Cook the Tomatoes:
Toss in the chopped tomatoes. Cook on medium heat until they become soft and pulpy.
4. Spice It Up:
Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Mix well. Let it cook until the oil starts separating.
5. Balance Flavors:
Add jaggery and water. Simmer for 5–7 minutes to blend flavors. The curry should be slightly thick and tangy-sweet.
6. Top with Sev:
Just before serving, sprinkle generous amounts of sev on top. Do not stir it in, as it should remain crunchy.
7. Garnish and Serve:
Finish with chopped coriander. Serve hot with bajra rotla, thepla, or even jeera rice.
Tips:
● Add sev just before serving to keep the crunch intact.
● You can also add onions for extra depth of flavor.
● Adjust jaggery based on how tangy your tomatoes are.
Why You’ll Love It:
Sev Tameta Nu Shaak is not just a dish; it’s comfort in a bowl. The contrast of spicy-tangy tomato gravy with crispy sev makes it incredibly satisfying. It’s a beloved part of Kathiawadi thalis and reflects the true soul of Gujarat.
So next time you crave something bold yet simple, try this traditional Kathiawadi gem in your kitchen. Your taste buds will thank you.
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