A zesty and quick tomato curry from Rajasthan, where crispy chickpea noodles are dunked into a tangy gravy just before serving. This sabzi comes together in under 30 minutes and is perfect with rotis.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
296cal
5gprotein
22gcarbs
22g
Ingredients
100 g Sev (Use thick Ratlami or Bhavnagari sev for best results)
400 g Tomatoes (Pureed (about 4 medium tomatoes))
120 g Onion (Finely chopped (about 1 large onion))
45 g Ghee (Equivalent to 3 tablespoons)
15 g Ginger-Garlic Paste (Equivalent to 1 tablespoon)
10 g Green Chilli (Slit lengthwise (about 2 chillies))
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
About Sev Tamatar ki Sabzi, Bajra Roti and Masala Chaas
Tangy Sev Tamatar Sabzi with fiber-rich Bajra Roti & refreshing chaas. An energy-giving, gut-friendly delight!
This marwari dish is perfect for dinner. With 645.22 calories and 15.45g of protein per serving, it's a nutritious choice for your meal plan.
fat
Turmeric Powder
(Equivalent to 1/2 teaspoon)
5 g Kashmiri Red Chilli Powder (Equivalent to 1 teaspoon, for color and mild heat)
6 g Coriander Powder (Equivalent to 1.5 teaspoons)
2 g Garam Masala (Equivalent to 1/2 teaspoon)
2 g Sugar (Optional, to balance tanginess)
6 g Salt (Equivalent to 1 teaspoon, adjust to taste)
480 ml Water (Equivalent to 2 cups)
10 g Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat ghee in a kadai or deep pan over medium heat.
Once the ghee is hot, add the cumin seeds and allow them to crackle for about 30 seconds.
Add the hing and sauté for a few seconds until fragrant.
2
Sauté Aromatics
Add the finely chopped onion to the pan.
Sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent.
Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
3
Cook the Tomato Masala
Pour in the tomato puree. Stir well.
Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and salt.
Mix everything thoroughly and cook the masala on a medium-low flame for 7-8 minutes.
Continue cooking, stirring intermittently, until the masala thickens and you see oil separating from the sides. This step is crucial for a flavorful gravy.
4
Simmer the Gravy
Add 480 ml (2 cups) of water and the optional sugar to the pan.
Stir to combine and bring the gravy to a rolling boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes to allow the flavors to meld together.
Turn off the heat and stir in the garam masala.
5
Assemble and Serve
To serve, place a generous handful of sev in each individual serving bowl.
Pour the hot tomato gravy over the sev.
Garnish with freshly chopped coriander leaves.
Serve immediately with hot phulkas, parathas, or bajra rotis to enjoy the sev while it's still crunchy.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
