About Sev Tamatar ki Sabji

Translating the Gujarati Sev Tameta Nu Shaak in English would simply mean a delicious tomato (tameta) curry preparation with sev (tiny, crispy, fried, spiced gram flour vermicelli). The Gujarati word ‘nu’ means ‘of.’ So, put together, it becomes a curry of tomatoes and sev and thus Sev Tamatar ki Sabji in Hindi. Since the time I had started blogging, I had been getting a lot of requests to post the recipe of this particular Sev Tamatar Sabji. In fact, one of my readers also requested for a dhaba style version of this dish. However, what I have posted here is a simple no onion, no garlic recipe. This is an easy-peasy, no frills curry recipe that gets done in about 20 to 25 minutes. This Sev Tamatar ki Sabji is absolutely brilliant, especially because of the sev that adds heaps of flavor and texture to the dish. If you live outside India, you can easily purchase it from an Indian grocery or Indian sweet shop or can order online as well. The variety of sev that I have added in this Gujarati Sev Tamatar Sabji is a slightly thicker than the fine sev variety that we use for chaat dishes like Sev Puri, Bhel Puri, etc. But do use a slightly thicker variety of sev as the thinner ones may dissolve in the curry. The sev need to hold shape and should not dissolve or disintegrate in the sabji. You can even use the gathiya to make this dish. Gathiya is thicker and spiced with carom seeds which will give a different taste then sev. Sev Tameta Nu Shaak tastes fab with bajra roti, soft phulka or chapati. You can even relish the lovely flavors of this sabzi with some simple, comforting Thepla or bread slices.

How to make Sev Tamatar ki Sabji

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

Sauté Spices

  1. Heat 1 tablespoon oil in a pan. Add ¼ teaspoon mustard seeds and let them crackle on low heat.
  2. Then, add ½ teaspoon cumin seeds and sauté for a few seconds or till they change color and splutter.
  3. Next, add 1 teaspoon finely chopped ginger, ½ teaspoon finely chopped green chilies and a pinch of asafoetida (hing). Stir and sauté on low heat for 10 to 15 seconds or till the raw aroma of ginger goes away.

Make Sev Tamatar ki Sabji

  1. Add 1.5 cups of chopped or finely chopped tomatoes.
  2. Stir and then add below listed spice powders:

¼ teaspoon turmeric powder¼ teaspoon red chili powder½ teaspoon coriander powder½ teaspoon cumin powder

To make the dish more spicy, you can add up to ½ teaspoon red chili powder. 7. Stir and mix. Sauté for a minute on low heat. 8. Then, add ¾ teaspoon sugar and salt as required. 9. Stir and sauté. You have to stir a few times so that the tomatoes get cooked evenly. 10. Sauté till the tomatoes soften and become mushy. 11. Then, add ½ cup water. 12. Stir to combine evenly. 13. Bring the Sev Tamatar Sabji to a simmer on low to medium heat. Switch off the heat and check the taste. Add more salt and sugar, if required. You can make the curry thicker, if you prefer. 14. When done, pour the curry in a serving bowl. 15. Sprinkle sev all over on and serve immediately. Add sev just before serving or else it will get soggy. Also garnish with coriander leaves. Since we prefer the crispiness of the sev, I have added them while serving. If you want, you can add the sev when the tomato gravy is done and cook for a minute or two. 16. Garnish with coriander leaves and serve Sev Tamatar ki Sabji with Phulka or Chapati or Bajra Roti or Jowar Roti.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tomato Soup Recipe (Homemade & Easy) Tomato Chutney Recipe (2 South Indian Variations) Tomato Rice Recipe | Quick Thakkali Sadam Easy Aloo ki Sabji | Satvik Aloo Tamatar Ki Sabji This Sev Tamatar ki Sabji from the archives first published on December 2014 has been republished and updated in January 2023.

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title: “Sev Tamatar Ki Sabji Sev Tameta Nu Shaak” ShowToc: true date: “2024-10-26” author: “Ollie Stachura”

About Sev Tamatar ki Sabji

Translating the Gujarati Sev Tameta Nu Shaak in English would simply mean a delicious tomato (tameta) curry preparation with sev (tiny, crispy, fried, spiced gram flour vermicelli). The Gujarati word ‘nu’ means ‘of.’ So, put together, it becomes a curry of tomatoes and sev and thus Sev Tamatar ki Sabji in Hindi. Since the time I had started blogging, I had been getting a lot of requests to post the recipe of this particular Sev Tamatar Sabji. In fact, one of my readers also requested for a dhaba style version of this dish. However, what I have posted here is a simple no onion, no garlic recipe. This is an easy-peasy, no frills curry recipe that gets done in about 20 to 25 minutes. This Sev Tamatar ki Sabji is absolutely brilliant, especially because of the sev that adds heaps of flavor and texture to the dish. If you live outside India, you can easily purchase it from an Indian grocery or Indian sweet shop or can order online as well. The variety of sev that I have added in this Gujarati Sev Tamatar Sabji is a slightly thicker than the fine sev variety that we use for chaat dishes like Sev Puri, Bhel Puri, etc. But do use a slightly thicker variety of sev as the thinner ones may dissolve in the curry. The sev need to hold shape and should not dissolve or disintegrate in the sabji. You can even use the gathiya to make this dish. Gathiya is thicker and spiced with carom seeds which will give a different taste then sev. Sev Tameta Nu Shaak tastes fab with bajra roti, soft phulka or chapati. You can even relish the lovely flavors of this sabzi with some simple, comforting Thepla or bread slices.

How to make Sev Tamatar ki Sabji

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

Sauté Spices

  1. Heat 1 tablespoon oil in a pan. Add ¼ teaspoon mustard seeds and let them crackle on low heat.
  2. Then, add ½ teaspoon cumin seeds and sauté for a few seconds or till they change color and splutter.
  3. Next, add 1 teaspoon finely chopped ginger, ½ teaspoon finely chopped green chilies and a pinch of asafoetida (hing). Stir and sauté on low heat for 10 to 15 seconds or till the raw aroma of ginger goes away.

Make Sev Tamatar ki Sabji

  1. Add 1.5 cups of chopped or finely chopped tomatoes.
  2. Stir and then add below listed spice powders:

¼ teaspoon turmeric powder¼ teaspoon red chili powder½ teaspoon coriander powder½ teaspoon cumin powder

To make the dish more spicy, you can add up to ½ teaspoon red chili powder. 7. Stir and mix. Sauté for a minute on low heat. 8. Then, add ¾ teaspoon sugar and salt as required. 9. Stir and sauté. You have to stir a few times so that the tomatoes get cooked evenly. 10. Sauté till the tomatoes soften and become mushy. 11. Then, add ½ cup water. 12. Stir to combine evenly. 13. Bring the Sev Tamatar Sabji to a simmer on low to medium heat. Switch off the heat and check the taste. Add more salt and sugar, if required. You can make the curry thicker, if you prefer. 14. When done, pour the curry in a serving bowl. 15. Sprinkle sev all over on and serve immediately. Add sev just before serving or else it will get soggy. Also garnish with coriander leaves. Since we prefer the crispiness of the sev, I have added them while serving. If you want, you can add the sev when the tomato gravy is done and cook for a minute or two. 16. Garnish with coriander leaves and serve Sev Tamatar ki Sabji with Phulka or Chapati or Bajra Roti or Jowar Roti.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tomato Soup Recipe (Homemade & Easy) Tomato Chutney Recipe (2 South Indian Variations) Tomato Rice Recipe | Quick Thakkali Sadam Easy Aloo ki Sabji | Satvik Aloo Tamatar Ki Sabji This Sev Tamatar ki Sabji from the archives first published on December 2014 has been republished and updated in January 2023.

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