Sev Tamata Nu Shak

Sev Tamata Nu Shak

 

Sev Tamata Nu Shak

This is a very popular gujarati side dish, which is also quite popular in Rajasthan as well. This tangy preparation made of tomatoes and asafoetida usually had with chapatis. This dish is from Kathiawadi region of Gujarat, contrary to the usual sweet taste preferred by many regions in Gujarat, Kathiawadi food is very spicy. Sev Tamata Ki Sabzi is popularly known as Sev Tamata Nu Shaak in Gujarat i.e. Shaak means Sabzi in gujarati. A unique and popular dish of Gujarat, eaten with pulka, roti or chapati. Let’s see how to prepare the dish
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author foodopi

Ingredients

Ingredients

  • 2 ½ Cups of Tomatoes Diced
  • 1 tsp Red Chilli powder
  • ½ tsp Cumin Powder
  • ½ tsp Coriander Powder

For Tempering:

  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 4 to 5 Curry Leaves
  • 2 to 3 Crushed Garlic Cloves
  • ¼ tsp of Asafoetida
  • 2 tbsp Oil

For Cooking

  • ½ tsp Sugar
  • ½ Cup Sev /Ghatiya Garnish
  • ¼ Cup Fresh Coriander Garnish

Instructions

Method

  1. Take a deep bottomed pan bring the oil to heat and add all the ingredients under the heading “For Tempering” and fry them.
  2. Now add the tomatoes and nicely cook them until it starts leaving oil from the edges.
  3. Now we add the dry masalas i.e. red chili powder, cumin powder and coriander powder and sprinkle some water so that the dry powders do not burn.
  4. Let them cook for some time, now turn of the heat and add the Sev/Gatia
  5. Add fresh coriander and serve it with Chapati, Phulka.

Recipe Notes

Method: Take a deep bottomed pan bring the oil to heat and add all the ingredients under the heading “For Tempering” and fry them. Now add the tomatoes and nicely cook them until it starts leaving oil from the edges. Now we add the dry masalas i.e. red chili powder, cumin powder and coriander powder and sprinkle some water so that the dry powders do not burn. Let them cook for some time, now turn of the heat and add the Sev/Gatia Add fresh coriander and serve it with Chapati, Phulka.



Leave a Reply

Your email address will not be published. Required fields are marked *