Sev Tameta Nu Shaak
This recipe is high on oil, but that amount of oil gives it the right aroma and taste. While you could use any vegetable oil for this recipe, groundnut oil will give you the best results.
Yields: map[Count:2]
Preparation time: map[Count:15]
Cooking time: map[Count:30]
Ingredients
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1 ¼ cups of chopped tomatoes½ cup of chopped onion4 cloves of garlic, chopped2 green chillies10 curry leaves4 tablespoons of groundnut oil½ teaspoon of mustard½ teaspoon of asafoetida1 teaspoon of cumin seeds½ teaspoon of kasuri methi1 teaspoon of chopped coriander stems½ teaspoon of turmeric powder1 ½ teaspoons of coriander powder1 ½ teaspoons of Kashmiri red chilli powder¼ cup of chopped coriander leaves½ cup of sev made of gram flour½ teaspoon of sugarSalt per taste
Directions
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In a small cup, add the turmeric powder, coriander powder and chilli powder.Add a tablespoon of water to it and mix it as a paste. Keep aside.Heat the oil in a kadhai.Add the mustard. Let it splutter.Add the cumin seeds and asafoetida. Let the cumin seeds crackle.Add the chopped garlic and the chopped coriander stems.Add the onions, curry leaves and green chillies.Let ut fry on medium flame.Once the onions are transparent, add the masala paste to it and mix.Fry for ten seconds.Add the tomatoes. Cook until they soften.Add the sugar and salt.cook while stirring, still on a low flame, until the oil separates.Add a cup of water to the mixture and bring it to boil.Add the chopped coriander leaves to the mixture.Add three-quarters of the sev to the mixture and bring it to the desired consistency. The sev needs to cook in the mixture to soak in the aroma of the spices.Add the remaining sev about five minutes before serving; serve hot.
Category: Main course
Cuisine: Indian
inspired from Ram Iyer