Rajasthani Sev Tamatar ki sabzi recipe. Quick and easy spicy Rajasthani curry recipe from Rajasthani cuisine. Ready in about 20 Minutes. Vegetarian, Vagan and diabetic friendly recipe.
Have u ever found yourself in a situation where you have realised that you don’t have any vegetables left in your refrigerator and all you have is just a few onions and tomatoes? With so much to manage these days, it is a very normal thing as sometimes you don’t have time for grocery shopping or you run out of vegetables sooner than you planned for. Today’s recipe of sev tamatar ki sabzi is for days like that!
Also, with this recipe of Rajasthani sev tamatar ki sabzi I am kicking off brand new facebook video series "Curry in A Hurry" where I am sharing Indian curry recipes that can be made in almost 20 minutes (give or take 1-2minute) and that too with most common ingredients available in pantry of any Indian Kitchen. Keep watching for the space and follow my Facebook Page to stay updated.
Sev tamatar ki sabzi is a dish that belongs to Rajasthani cuisine. This same dish is also known as Sev Tamate nu Shaak in Gujarati cuisine. Rajasthani Sev Tamatar sabzi is bit spicier than Gujrati version of sev tamatar sabzi where it is slightly on a sweeter side.It is a simple and quick recipe that gets cooked in just 20 minutes but leaves you in the awe of its taste for a long time.
Sev Tamatar ki sabzi is spicy curry from Rajasthani cuisine. A quick and spicy curry which is quite popular and served in most dhabas in Rajasthan.
Rajasthani cuisine is influenced by war-like lifestyles of its inhabitants and the non-availability of ingredients in this arid region.Mostly the food that could last for several days and used less water and other ingredients was preferred. Sev tamatar ki sabzi is exactly the dish which ticks in all these fields.
It is a delicious curry from Rajasthan and super easy to cook. It requires minimum ingredients and most of these are easily available in the kitchen. The tomatoes are cooked in the Indian spices before addition of the crispy sev which results into a spicy, tangy curry, best served with roti, paratha, moti roti or bajra roti.
Sev is a popular snack that consists of small noodles made of besan or chickpea flour seasoned with salt and spices before being deep-fried in oil. I normally use besan sev which is easily available in the market or you can even use the bhujia nankeen if that is handy. You can easily make sev tamatar sabzi without onion and garlic. Just skip adding onion and follow rest of the recipe as it is.
You can spot this curry in the restaurants or Dhaba in every corner of Rajasthan, but till then let’s cook it wherever we are. If you like sev tamatar ki sabzi and Rajasthani cuisine you may want to try Rajasthani Gatte ki sabzi, Papad vade ki sabzi which are popular Rajasthani curries.
Rajasthani Sev Tamatar ki Sabzi Recipe Video in Hindi
Sev tamatar ki sabzi | Sev Tamatar nu Shak
- 200 g Thick Sev
- 2 Tbsp Oil
- 100 g onion finely chopped
- 200 g Tomatoes chopped
- 1 teaspoon cumin seeds
- 1 Pinch Hing
- 1-2 green chili
- 1 teaspoon ginger Grated
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri Red Chilli powder
- Salt to taste
- 2 tablespoon coriander leaves Chopped
- Heat 2 tablespoon oil in a pan.
- Add, asafoetida powder, cumin seeds and grated ginger, allow them to pop for a few seconds.
- Add green chili and fry for 30 seconds
- Add finely chopped onion and sauce till onion start to become light pink and turn translucent
- Add chopped tomato and cook for 6-7 minutes on slow medium heat till tomatoes become pulpy and mushy
- Add coriander powder, cumin powder, turmeric powder, kashmiri red chilli powder and salt to taste.
- Add 4-5 tablespoon of water and cook the masala for few more minutes.
- Now add 1 cup of water and bring the gravy for the sabzi to a rolling boil.
- Switch off the heat and add sev only when you are ready to serve it.
- Top the sev tamatar sabzi with freshly chopped coriander.
- Serve hot with hot phulka or Jowar roti.
- Sev should be added just before serving so that the crunchiness of sev is retained.
- You can make sev at home or use the aloo bhujia for this recipe.
- It goes best with bajra rotla and masala chaas.