PREP TIME
COOK TIME
TOTAL TIME
RECIPE TYPE: main
CUISINE: gujarati
SERVES: 2-3
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
PREP TIME
COOK TIME
TOTAL TIME
RECIPE TYPE: main
CUISINE: gujarati
SERVES: 2-3
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.
2. heat oil in a pan. add ¼ tsp mustard seeds and crackle them.
3. then add ½ tsp cumin seeds and saute till they change color. a few seconds.
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.
5. add the 1½ cups chopped tomatoes.
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.
7.stir well and saute for a minute.
8. then add ¾ tsp sugar and salt as required.
9. stir and saute. you have to stir a few times so that the tomatoes get cooked evenly.
10. saute till the tomatoes soften.
11. then add ½ cup water.
12. stir very well.
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.
14. when done, pour the tomato curry or sabzi in serving bowl/bowls.
15. sprinkle sev all over on the serving bowl/bowls and serve immediately. otherwise the sev gets soggy. add sev just before serving.
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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