This is super quick yet healthy recipe. If you run out of vegetables, this easy-peasy subji might help you out. This dish is regular and frequent in our menu, at least once in a month. You can use any kind of ready-made sev of your choice like Gathiya sev, Ratlami sev, Nylon sev, etc . Originally, it serves with Bhavnagari Ganthiya, is a thick, soft and made from chickpeas flour and does perfectly intermingle with spicy tomato gravy. You can find Bhavnagari ganthiya/sev or any other kinda sev at Indian store. I prefer soft and mild flavoured sev on topping to retain its original taste and not to overpower the taste by spicy sev. But, my hubby loves his spicy Ratlami sev on topping. Here is very simple method.
Sev Tameta Nu Shaak Recipe:
4-5 big Roma Tomatoes ~ chopped into medium chunks
1 tbsp Oil
1 tsp Mustard seeds/ Rai
1 tsp Ajwain/Bishop seeds (Highly recommended)
2 tsp Chili powder (Adjust to your spice level)
1 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Garam masala powder
1-2 Garlic pod – freshly crushed (Optional) ~ if you are not using garlic, add a pinch of hing instead.
2 tbsp Shredded Jaggery ~ adjust according to tomato’s tartness.
Salt – to taste
Store bought Chickpea Sev or Ganthiya – for topping
1. Heat oil in a pan, add mustard seeds, let it pop up and add ajwain. Add freshly crushed garlic (optional) and sauté it for a few seconds. Now add chopped tomato and sprinkle some salt to taste. Cover with lid and let it cook on medium heat for about 5-7 mins.
2.Once tomatoes are cooked, add all the spice powder, jaggery and stir. Cover with a lid and let it cook about 2 mins. Switch off the flame. You don’t need to add water anywhere, the juicy tomato will ooze out itself.
3.Serve hot (only) in deep bowl and sprinkle sev on top. Enjoy with roti/paratha.
Note: Sprinkle sev/ganthiya when you are ready to eat or it will become soggy. It tastes best when it is hot!