Wednesday, December 17, 2014

Sev tameta nu Shaak


CUISINE: gujarati
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1.5 cups chopped tomatoes, about 250 to 275 gms
  • 1 tsp finely chopped ginger, about ¾ inch ginger, finely chopped
  • 1 green chili, chopped
  • ¼ tsp mustard seeds/rai
  • ½ tsp cumin seeds/jeera
  • a pinch of asafoetida/hing
  • ¼ tsp turmeric powder/haldi
  • ¼ tsp red chili powder/lal mirch powder, to make spicy add ½ tsp red chili powder
  • ½ tsp cumin powder/jeera powder
  • ½ tsp coriander powder/dhania powder
  • ¾ tsp sugar/chini or add as required
  • ¾ cup sev or as required
  • ½ cup water, 125 ml
  • 2 tbsp chopped coriander/dhania ke patte for garnish
  • salt as required

1. the recipe contains not many ingredients. basically chopped tomatoes, ginger and green chilies. tomatoes form the main base of this curry.

sev tameta nu shaak ingredients
2. heat oil in a pan. add ¼ tsp mustard seeds and crackle them.
oil - making sev tameta nu shaak
3. then add ½ tsp cumin seeds and saute till they change color. a few seconds.
cumin seeds for sev tameta nu shaak
4. then add 1 tsp finely chopped ginger, ½ tsp green chilies and a pinch of asafoetida. stir and saute for 10 to 15 seconds till the raw aroma of ginger goes away.
making sev tameta nu shaak
5. add the 1½ cups chopped tomatoes.
add tomatoes or tameta
6. stir and then add spice powders – ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder and ½ tsp cumin powder. to make the dish more spicy, you can add up to ½ tsp red chilli powder.
spices for sev tameta nu shaak
7.stir well and saute for a minute.
making sev tameta nu shaak
8. then add ¾ tsp sugar and salt as required.
making sev tameta nu shaak recipe
9. stir and saute. you have to stir a few times so that the tomatoes get cooked evenly.
saute tomatoes or tameta
10. saute till the tomatoes soften.
sauting tomatoes or tameta
11. then add ½ cup water.
water for sev tameta nu shaak recipe
12. stir very well.
water for sev tameta nu shaak recipe
13. bring the tomato curry to a simmer on a low to medium flame. switch off and check the taste. add more salt and sugar if required. you can make the curry more thick too, if you prefer.
simmer sev tameta nu shaak
14. when done, pour the tomato curry or sabzi in serving bowl/bowls.
serving sev tameta nu shaak
15. sprinkle sev all over on the serving bowl/bowls and serve immediately. otherwise the sev gets soggy. add sev just before serving.
serving sev tameta nu shaak
16. garnish with coriander leaves and serve the sev tameta nu shaak with phulkas, chapatis or methi thepla or bajra rotis.

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