Sev Tameta Nu Shaak| Sev Tamatar Ki Sabzi

Sev Tameta Nu Shaak is a very simple but extremely flavourful tomato curry. Popular in Gujarat, Rajasthan and a few other parts of India as a side dish for rotis and parathas, this curry is served with a generous topping of sev.

Gujarati Sev Tameta Nu Shaak or Sev Tamatar Ki Sabzi

Sev Tameta Nu Shaak as it is called in Gujarati, Sev Tamatar Ki Sabzi in other parts of the country, is one of the easiest things to prepare, ever. It takes bare minutes to put together. It is one of the simplest Gujarati recipes, I would say – if you are looking for an inroad into the cuisine, this is the dish you should be starting with. Instant Khaman, Gujarati Khatti Meethi Dal, Gujarati Kadhi, Bateta Nu Shaak, Shakkariya Nu Shaak, Kala Chana Nu Rasavalu Shaak and Undhiyu are some other easy Gujarati recipes from my blog that you might want to try out.

This curry has been a part of our family meals forever. It is very often served in the elaborate Gujarati thalis that we would indulge in, growing up in Ahmedabad. We would love the simplicity of this sabzi so much, especially my father who loves tomatoes. Even though I have never been a huge fan of tomatoes, I make an exception for this all-tomato dish. After some conversations with Gujarati friends and neighbours and a few trial and error experiments later, I learnt how to put a delicious Sev Tameta Nu Shaak together. The husband enjoys this curry quite a bit too, and I make it quite often in my Bangalore home as well. In today’s post, I am going to share with you all the way I make Sev Tamatar Ki Sabzi, the Gujju way.

Sev Tameta Nu Shaak – ingredients used

Sev Tameta Nu Shaak consists of a gravy made entirely using tomatoes. Sev or ‘omapodi‘ in Tamil – thin strips of deep-fried salted chickpea flour (besan) – is added to the curry just before serving, as is a garnish of finely chopped fresh coriander. In Gujarat, the gravy is sweetish-sour, the sev soaking in the flavours from it and also providing some crunch to it, the two components beautifully blending to create an utterly delectable whole.

This dish requires very few basic ingredients. It is the sort of curry you turn to when your refrigerator is almost empty, and you don’t have many fresh veggies in stock. There are tomatoes, sev and fresh coriander, of course, along with the use of minimal spices – just some coriander powder, garam masala, red chilli powder and turmeric powder. Jaggery or sugar is used to sweeten the gravy, which is given a tempering of mustard, cumin, carom and asafoetida. The version I have shared here is a no-onion, no-garlic one, too.

How to make Gujarati Sev Tameta Nu Shaak

Here’s how to go about it.

Ingredients (serves 3-4):

1. 5 medium-sized tomatoes

2. 1/2 tablespoon oil

3. 1/2 teaspoon mustard seeds

4. 1/2 teaspoon carom (ajwain) seeds

5. 1/2 teaspoon cumin seeds

6. 2 pinches of asafoetida

7. Salt to taste

8. 1/4 teaspoon turmeric powder

9. Red chilli powder to taste

10. 1/2 teaspoon coriander powder

11. 1/2 teaspoon garam masala

12. 1 tablespoon jaggery powder or to taste

13. About 1 cup medium thick sev or omapodi

14. 1-1/2 tablespoons finely chopped coriander or as needed


Top left and right: Steps 1 and 2, Centre left and right: Steps 3 and 4, Bottom left and right: Step 5

1. Chop 3 of the tomatoes finely. Keep aside.

2. Chop 2 of the tomatoes roughly and transfer them to a mixer jar. Grind to a smooth puree. Keep aside.

3. Heat oil in a heavy-bottomed pan. Add in the mustard seeds and allow them to sputter. Add the carom seeds, cumin seeds and asafoetida. Allow these ingredients to stay in for a few seconds, without burning.

4. Reduce flame to medium at this stage and add in the chopped tomatoes. Also add in a little salt and water. Mix well. Cook on medium flame for 4-5 minutes or till the tomatoes turn mushy. Stir intermittently.

5. Add in the turmeric powder and the tomato puree. Mix well. Cook on medium flame for 4-5 minutes or till the raw smell of the tomatoes is completely gone. Stir intermittently.

Top left and right: Step 6, Centre left and right: Step 7, Bottom left and right: Steps 8 and 9

6. Now, add in salt and red chilli powder to taste, coriander powder and garam masala. Adjust salt. Mix well.

7. Add jaggery powder and about 3/4 cup of water or as needed to adjust consistency. Mix well.

8. Cook on medium flame for 3-4 minutes, then switch off gas.

9. Ladle the gravy into serving bowls. Add a generous amount of sev to each bowl and garnish with finely chopped coriander. The Sev Tameta Nu Shaak is ready to serve – serve it immediately with rotis or parathas.

Tips & Tricks

1. It is best to use ‘farmed’ tomatoes rather than the country (Nati) ones in this dish. Nati tomatoes can make the dish quite sour. However, I use Nati tomatoes only as we like the shaak to be on the sour side.

2. Part of the tomatoes are finely chopped and part of them are pureed, to give body to the Sev Tameta Nu Shaak. You can chop all of them finely if you so prefer – we prefer making the sabzi the way I have outlined above.

3. Since a lot of tomatoes are used in this dish, it is important to use slightly more red chilli powder and jaggery powder to balance out the sourness.

4. Chana masala can be used in place of garam masala. You can even use a combination of both.

5. There is no onion or garlic used in this dish. However, you may add them if you prefer. Finely chop the onion and garlic in that case, and saute them after the tempering is done, before adding in the chopped tomatoes.

6. The Sev Tameta Nu Shaak gets quite thick with time. Keep the gravy quite liquidy so that it reaches the right consistency when you serve it. It is okay to add 3/4 cup to 1 cup of water to the gravy.

7. Add in the sev just before serving. Use medium-thick sev and not the very fine variety, for best results. I have used store-bought sev here, but you can make it at home if you prefer.

8. Do not skimp on the sev or the coriander – use them generously. Use good-quality sev that is fresh and free of any odour.

9. This Sev Tameta Nu Shaak is completely vegetarian and vegan, suited to those following a plant-based diet.

10. If you want to make this dish gluten-free, skip the asafoetida used in the tempering. Most Indian brands of asafoetida contain wheat flour and are, therefore, best avoided when one is following a gluten-free diet. Also, in that case, do make sure the sev you are using is gluten-free too.

Did you like this recipe? Do tell me, in your comments!


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