Sev Tamatar Ki Sabji
on Aug 23, 2020, Updated Sep 13, 2020
An incredibly humble accompaniment, Rajasthani Sev Tamatar Ki Sabji is made using juicy tomatoes, desi masalas, and served with heaps of besan sev. Here is how to make it.
Here are some more Rajasthani recipes, that you can try – Rajasthani Ker Sangri, Rajasthani Besan Bhindi, Rajasthani Panchmel Dal, Moong Dal Halwa, and Haldi Ki Sabzi.
Table of Contents
About This Recipe
Rajasthani Sev Tamatar Sabji is a delicious curry that comes in very handy when there are no vegetables at home and you still want to make a wholesome meal. This curry is made using juicy tomatoes which are sautéed with desi masalas and served with heaps of thick besan sev.
As much as this Sev Ki Sabzi is popular in Rajasthan, it is equally liked in Gujarat as well and why not, as it is really finger-licking and takes no time to get made! However, it’s called Sev Tameta Nu Shaak in Gujarat and is slightly sweet.
Slurp over the succulent chunks of masala full Tomatoes and trip over crunchy Sev – oh, you are going to love Sev Tamatar Sabzi so much that I simply cannot describe it!
It tastes great with any Indian Bread, especially with Roti and Parathas. But make sure you serve it immediately, as the sev will get soggy with time.
This recipe is,
- Gluten-free
- Spicy & tangy
- Vegan
- Easy & Quick
- Perfect for everyday meals
Ingredients
Besan Sev – Sev is a spicy and crunchy snack that is made from gram flour or besan. This is spicy, deep-fried, and full of flavor and adds a delicious taste to this curry.
Here, I have used the thick version of Besan Sev, which is popularly used in Rajasthan. But some households even use the fine version of besan sev, which tastes great too. If you do not have these Sev, you can use any sev available in your house.
These varieties are mostly available at the local snack shops and not many brands sell these. So go to your local chips and farsaan shop to source these.
Tomatoes – Tomatoes are used to make the tangy and spicy base for this yummy Rajasthani curry. Make sure to use nice juicy red tomatoes for the best taste.
Oil – You can use any vegetable oil to make this dish. You can even use mustard oil, olive oil, or even ghee to make this sev sabzi.
Spices – This Sabzi uses everyday spices such as coriander powder, turmeric powder, Kashmiri red chili powder, and salt.
Green Chillies – You can adjust the amount of spices according to your taste.
Other Ingredients – Other than these two main ingredients, you will need Cumin Seeds, Hing, Ginger, Garlic, Onion, Lemon, and Coriander Leaves. This will further enhance the taste of this dish.
Step by Step Recipe
Heat oil in a pan.
Once the oil is hot, add cumin seeds and hing and let them crackle for a few seconds.
Add green chilli, ginger, and garlic and fry for a minute.
Add onion and fry until it turns translucent.
Now add tomato and cook until it becomes mushy.
Add coriander powder, turmeric powder, Kashmiri red chili powder, and salt to taste and fry for a minute.
Add ½ cup of water and cook until oil separates from the side.
Now add 1 cup of water and bring the sabzi to a boil.
Add sev and lemon juice and switch off the heat.
Garnish with fresh coriander. Serve immediately.
Frequently Asked Questions
Sev Tameta Nu Shaak is prepared exactly like Sev Tamatar Ki Sabzi, but Gujaratis add a little sugar or jaggery to give it a sweet taste. If you like the spicy-sweet taste, then you can add sugar or powdered jaggery in this sabzi.
To make this without onion and garlic, you can just skip these two ingredients and follow the same recipe. Also, make sure that your sev is not flavored with garlic.
Storage Suggestions
I would recommend you to make this Sabzi fresh as if you store it, the sev will become soggy and won’t taste good.
But if you still have to make the sabji beforehand, then make and store the tomato curry in the fridge in an airtight container for about 2 days and add sev while heating the curry.
Serving Suggestions
Though you could serve Sev Tamatar Ki Sabji or Sev Tameta nu Shaak with any Indian flatbread such as Roti, Plain Tawa Paratha, Moti Roti, Khooba Roti, or even Lachha Paratha.
I suggest you must devour it with Bajre Ki Roti for a change because you are surely going to love it without a doubt!
Pro Tips By Neha
Add the sev only in the end while you are serving, otherwise, it will become very soggy and won’t taste good.
If you are using spicy sev, adjust the amount of green chillies accordingly or even skip it.
I like to use Ratlami Sev for this sabzi, it gives a nice result.
You might also like
Sev Tamatar Ki Sabji Recipe
Ingredients
- 3 tablespoon Oil
- 1 teaspoon Cumin Seeds
- ½ teaspoon Hing
- 2-3 Green Chilli (Slit into half)
- 1 teaspoon Ginger (Grated)
- 1 teaspoon Garlic (Chopped)
- ½ cup Onion (Chopped)
- 1 cup Tomato (Chopped)
- 2 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- Salt to taste
- 1 cup Besan Sev (Thick variety)
- 1 tablespoon Lemon Juice
- 2 tablespoon Fresh Coriander (Chopped)
Instructions
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds and hing and let them crackle for a few seconds.
- Add green chilli, ginger and garlic and fry for a minute.
- Add onion and fry until it turns translucent.
- Now add tomato and cook until it becomes mushy.
- Add coriander powder, turmeric powder, kashmiri red chilli powder and salt to taste.
- Add ½ cup of water and cook until oil separates from the side.
- Now add 1 cup of water and bring the sabzi to a boil.
- Add sev and lemon juice and switch off the heat.
- Garnish with fresh coriander.
- Serve immediately.
The best is to use lahsun sev or double laung sev.or ratlami sev.. that enhances the taste. Dont forget corriander at the end…
One tip.. once the curry is completely boiled, off the gas before adding the sev. Never cover after adding the sev.. this will ensure sev dnt get mushy.. no matter which one u use..
Yes 🙂
Where is the use besan ????
It use besan sev and not besan.