Gujarati Sev Tameta Nu Shaak | Sev Tamatar Ki Sabzi Recipe
Sev Tamatar Ki Sabzi, also known as Sev Tameta Nu Shaak in Gujarati, is a delightful dish made with sev cooked in a tangy tomato gravy. This flavorful sabzi is especially popular during the festival of Paryushan Parva when roots and certain vegetables are excluded from the diet. Simple, yet bursting with flavors, this dish has a savory balance of spices, a slight sweetness from jaggery, and the crunch of sev that adds texture. Its comforting nature makes it a perfect companion for Indian flatbreads like thepla or rotis. It is a great choice for those following a sattvic (no onion, no garlic) diet.
Cuisine: Gujarati Recipes
Course: Main Course
Diet: No Onion No Garlic (Sattvic)
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 6, halved |
| Ghee | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves | 1 sprig, finely chopped |
| Green Chili | 2, slit |
| Ginger | 1 inch, finely chopped |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Jaggery | 1 tablespoon |
| Sev | 1/2 cup |
| Salt | To taste |
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Instructions
-
Prepare the Tomatoes:
Begin by placing the tomatoes in a pressure cooker along with 2 tablespoons of water. Pressure cook them for 2 whistles, then turn off the heat. Let the pressure release naturally. -
-
Peel and Chop the Tomatoes:
Once the pressure has released, transfer the cooked tomatoes to a wide plate. Allow them to cool slightly before peeling off the skin. Once peeled, finely chop the tomatoes and set them aside. -
Tempering the Spices:
Heat ghee in a saucepan over medium heat. Once hot, add the mustard seeds, cumin seeds, curry leaves, green chilies, and chopped ginger. Allow the spices to crackle and sauté for a few seconds until fragrant. -
Cooking the Tomato Gravy:
Add the finely chopped tomatoes to the pan. Stir in turmeric powder, red chili powder, jaggery, and salt. Mix well, ensuring all ingredients are well combined. Let the mixture simmer for a few minutes. -
Boiling the Gravy:
Bring the tomato mixture to a brisk boil for 3 to 4 minutes. Once it has reached a boil, add half of the sev and 1/4 cup of water. Allow the gravy to cook for a few more minutes, then turn off the heat. -
Final Adjustments:
Taste the Sev Tameta Nu Shaak and adjust the salt and spices to your preference. -
Garnish and Serve:
Stir in some freshly chopped coriander leaves for a burst of color and flavor. Serve the hot and tangy Sev Tameta Nu Shaak with your favorite Indian bread such as freshly made Gujarati thepla for a complete meal.
Serving Suggestions
This vibrant dish pairs beautifully with traditional Indian flatbreads like thepla, rotis, or even parathas. You can also serve it with steamed rice for a wholesome and fulfilling meal.
Enjoy this delicious Sev Tameta Nu Shaak as part of your Sattvic meals or as a light main course for lunch or dinner. Its combination of tangy tomatoes, crunchy sev, and mild spices makes it an unforgettable addition to your culinary repertoire.
Pro Tip: You can adjust the sweetness and spiciness of the dish by modifying the amount of jaggery and red chili powder to your taste.
