Sev Tamatar Ki Sabji Recipe
An incredibly humble accompaniment, Rajasthani Sev Tamatar Ki Sabzi is made using juicy tomatoes, desi masalas and served with heaps of besan sev.
Servings: 4 people
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.
Video
Notes
Always use sev at the end and just give it a mix. You don't have to cook the sev, it will become soft in the curry itself. If you cook the sev, it will become soggy and won't taste good.
If you want to make the Gujarati version, you can add in a little sugar or jaggery, to give it a hint of sweetness.
Always make this curry fresh, as it tastes the best when served hot.
Nutrition
Calories: 123kcal | Carbohydrates: 6g | Fat: 10g | Sodium: 90mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 12.6mg | Calcium: 21mg | Iron: 0.9mg
