Sev Tameta nu Shaak
A classic Gujarati curry where tangy tomatoes are simmered into a sweet and spicy gravy, finished with a generous topping of crispy sev. This quick and easy shaak is a weeknight favorite, ready in under 30 minutes.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Tempering (Vaghar)
- b.Heat oil in a kadai or deep pan over medium heat.
- c.Once the oil is hot, add mustard seeds and allow them to crackle, which should take about 30 seconds.
- d.Add cumin seeds and hing (asafoetida). Sauté for another 30 seconds until the cumin seeds sizzle and become fragrant.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.Add the slit green chilies and ginger-garlic paste to the pan. Sauté for about 1 minute until the raw aroma disappears.
- c.Add the finely chopped onions and cook, stirring frequently, for 4-5 minutes until they become soft and translucent.
- 3
Step 3
- a.Cook Tomatoes and Spices
- b.Add the finely chopped tomatoes to the pan.
- c.Stir in the turmeric powder, Kashmiri red chili powder, coriander-cumin powder, and salt.
- d.Mix everything well. Cover the pan and cook on low-medium heat for 8-10 minutes, stirring occasionally.
- e.Continue cooking until the tomatoes break down completely, become mushy, and you see oil separating from the masala at the edges.
- 4
Step 4
- a.Simmer the Gravy
- b.Pour in 1.5 cups of hot water and add the grated jaggery (or sugar).
- c.Stir well to combine and dissolve the jaggery. Bring the mixture to a rolling boil.
- d.Reduce the heat to low and let the gravy simmer for 4-5 minutes, allowing it to thicken to your desired consistency.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Stir in the garam masala and half of the chopped coriander leaves.
- c.To serve, immediately ladle the hot tomato gravy into individual serving bowls.
- d.Top each bowl generously with sev and garnish with the remaining fresh coriander leaves.
- e.Serve instantly with hot rotis, bhakri, or parathas to enjoy the crispy sev.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red tomatoes for a naturally sweet and tangy flavor.
- 2Always add sev just before serving to maintain its crunchiness. It will become soggy if left in the gravy for too long.
- 3Thick sev varieties like Ratlami, Bhavnagari, or plain Gathiya are ideal as they don't dissolve quickly in the hot gravy.
- 4Using hot water to make the gravy helps maintain the cooking temperature and enhances the flavor.
- 5For a richer, restaurant-style gravy, you can add a tablespoon of cashew paste or fresh cream along with the water.
- 6If you plan to make this for later, prepare the tomato gravy ahead of time and store it. Reheat the gravy and add fresh sev just before you're ready to eat.
Adapt it for your goals.
Jain Version
To make a Jain-friendly version, omit the onion and ginger-garlic paste. You can add a pinch more hing for flavor.
Lasaniya Sev TametaLasaniya Sev Tameta
For a prominent garlic flavor, add 5-6 cloves of finely chopped garlic along with the onions and sauté well.
Creamy VersionCreamy Version
Stir in 2 tablespoons of fresh cream (malai) or cashew paste at the end of cooking (before adding garam masala) for a richer, creamier texture.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of regular red chili powder along with the Kashmiri chili powder for extra heat.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers.
Aids Digestion
The spices used, such as cumin, coriander, and hing (asafoetida), are traditionally known in Ayurveda to stimulate digestive enzymes and improve gut health.
Boosts Immunity
Tomatoes and fresh coriander leaves are good sources of Vitamin C, an essential nutrient that helps strengthen the immune system and protect the body against infections.
Frequently asked questions
A single serving of Sev Tameta nu Shaak (approximately 280g) contains around 350-450 calories. The exact count depends on the amount of oil and the type of sev used, as sev is deep-fried and calorie-dense.