Entree: India – Gujarat – સેવ ટામેટાનું શાક ➤ Sev Tameta Nu Shaak (Tangy Gujarati tomato curry topped with crunchy sev (fried gram-flour noodles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) oil (vegetable or peanut)
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) cumin seeds
- 1/8 tsp (0.5 g) asafoetida (hing)
- 8–10 curry leaves (optional)
- 2 small green chilies, slit lengthwise, approx. 0.35 oz (10 g)
- 1 inch (2.5 cm) piece ginger, minced, approx. 1 tbsp (10 g)
- 1/2 tsp (2 g) turmeric powder
- 1/2 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (5 g) coriander powder
- 1 tbsp (15 g) sugar or jaggery (to balance acidity)
- 1 lb (450 g) ripe tomatoes, chopped, about 3 cups (480 g)
- 1/4 cup (60 ml) water, plus more if needed
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (8 g) fresh cilantro, chopped (for garnish)
- 1 cup (50 g) sev (store-bought crunchy gram-flour strands) for topping
- 1 tsp (5 ml) lemon juice (optional)

Show original ingredient measurements

- 2 tbsp (30 ml) oil (vegetable or peanut)
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) cumin seeds
- 1/8 tsp (0.5 g) asafoetida (hing)
- 8–10 curry leaves (optional)
- 2 small green chilies, slit lengthwise, approx. 10 g
- 1 inch (2.5 cm) piece ginger, minced, approx. 1 tbsp (10 g)
- 1/2 tsp (2 g) turmeric powder
- 1/2 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (5 g) coriander powder
- 1 tbsp (15 g) sugar or jaggery (to balance acidity)
- 1 lb (450 g) ripe tomatoes, chopped, about 3 cups (480 g)
- 1/4 cup (60 ml) water, plus more if needed
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (8 g) fresh cilantro, chopped (for garnish)
- 1 cup (50 g) sev (store-bought crunchy gram-flour strands) for topping
- 1 tsp (5 ml) lemon juice (optional)

Instructions

1. Heat oil in a medium skillet over medium heat. Add mustard seeds and let them pop, then add cumin seeds, asafoetida, and curry leaves; sauté 20–30 seconds until aromatic.
2. Add the slit green chilies and minced ginger; sauté 30 seconds. Stir in turmeric, red chili powder, and coriander powder and cook 15–20 seconds.
3. Add the chopped tomatoes, sugar (or jaggery), and 1/4 cup (60 ml) water. Stir and bring to a simmer over medium-low heat.
4. Cook uncovered for 8–10 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes a slightly thick but loose curry. Add more water if it reduces too much.
5. Season with salt and adjust sugar or chili to taste. Stir in lemon juice if using.
6. Transfer to a serving bowl and immediately sprinkle the sev evenly over the top so it stays crisp. Garnish with chopped cilantro.
7. Serve hot with phulka/roti, theplas, khichdi, or rice.