A classic Gujarati curry where tangy tomatoes are simmered into a sweet and spicy gravy, finished with a generous topping of crispy sev. This quick and easy shaak is a weeknight favorite, ready in under 30 minutes.
Prep10 min
Cook20 min
Servings4
Serving size: 1 serving
415cal
8gprotein
34gcarbs
29g
Ingredients
500 g Tomatoes (finely chopped, about 4-5 medium ripe tomatoes)
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Hard-boiled eggs pan-fried in a fragrant and spicy onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, served with hot rotis or alongside rice and dal.
About Sev Tameta nu Shaak, Jowar Bhakri and Masala Egg Fry
Tangy Sev Tameta Shaak with a protein-packed egg fry. Soul-satisfying and delicious!
This gujarati dish is perfect for lunch. With 961.65 calories and 30g of protein per serving, it's a nutritious choice for your meal plan.
fat
(for color and mild heat)
1.5 tsp Coriander-Cumin Powder (Dhana-jeeru)
1 tsp Salt (adjust to taste)
1 tbsp Jaggery (grated, or use sugar)
1.5 cup Water (use hot water for best results)
0.5 tsp Garam Masala
1.5 cup Sev (thick variety like Ratlami or Gathiya)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Vaghar)
Heat oil in a kadai or deep pan over medium heat.
Once the oil is hot, add mustard seeds and allow them to crackle, which should take about 30 seconds.
Add cumin seeds and hing (asafoetida). Sauté for another 30 seconds until the cumin seeds sizzle and become fragrant.
2
Sauté Aromatics and Onions
Add the slit green chilies and ginger-garlic paste to the pan. Sauté for about 1 minute until the raw aroma disappears.
Add the finely chopped onions and cook, stirring frequently, for 4-5 minutes until they become soft and translucent.
3
Cook Tomatoes and Spices
Add the finely chopped tomatoes to the pan.
Stir in the turmeric powder, Kashmiri red chili powder, coriander-cumin powder, and salt.
Mix everything well. Cover the pan and cook on low-medium heat for 8-10 minutes, stirring occasionally.
Continue cooking until the tomatoes break down completely, become mushy, and you see oil separating from the masala at the edges.
4
Simmer the Gravy
Pour in 1.5 cups of hot water and add the grated jaggery (or sugar).
Stir well to combine and dissolve the jaggery. Bring the mixture to a rolling boil.
Reduce the heat to low and let the gravy simmer for 4-5 minutes, allowing it to thicken to your desired consistency.
5
Finish and Serve
Turn off the heat. Stir in the garam masala and half of the chopped coriander leaves.
To serve, immediately ladle the hot tomato gravy into individual serving bowls.
Top each bowl generously with sev and garnish with the remaining fresh coriander leaves.
Serve instantly with hot rotis, bhakri, or parathas to enjoy the crispy sev.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring and mashing them with the back of a spoon, until they become soft and pulpy.
Reduce the heat to low and add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander powder, along with the salt.
Mix everything well and cook the masala for 2-3 minutes, stirring continuously, until the oil begins to separate from the mixture. If the masala starts to stick, add a splash of water.
4
Fry the Eggs in Masala
Gently place the slit hard-boiled eggs into the pan with the masala.
Carefully toss and coat the eggs with the masala, ensuring they are evenly covered. Be gentle to prevent the eggs from breaking.
Continue to fry on low to medium heat for 3-4 minutes, allowing the eggs to get slightly roasted and absorb the flavors of the masala.
5
Garnish and Serve
Sprinkle the garam masala over the eggs and give it a final gentle mix.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side dish with rice and dal.
