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 cup
422cal
8gprotein
36gcarbs
29g
Ingredients
500 g Tomatoes (finely chopped, about 4-5 medium ripe tomatoes)
Master the art of the perfectly poached egg with this foolproof guide. Achieve firm, delicate whites and a luxuriously runny yolk every time. This simple technique, enhanced with a splash of vinegar, creates a beautiful, classic egg ideal for topping toast, salads, or creating the perfect Eggs Benedict.
Soft, thin Indian flatbreads made with whole wheat flour that puff up beautifully on an open flame. Phulkas are a daily staple, perfect for scooping up curries and dals.
About Sev Tameta nu Shaak, Poached Egg and Phulka Roti
Tangy tomato sev shaak with a perfectly poached egg & soft phulka roti. A homestyle, energy-giving meal.
This gujarati dish is perfect for lunch. With 721.27 calories and 23.3g 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.
86cal
8gprotein
1gcarbs
6gfat
Ingredients
4 piece Large Egg (Use the freshest eggs possible for the best shape)
6 cup Water (For poaching)
1 tbsp White Vinegar (Helps the egg whites set)
0.5 tsp Salt (For the poaching water)
0.25 tsp Black Pepper (Freshly ground, for serving)
Instructions
1
Prepare the poaching liquid. Fill a medium saucepan or pot with 3-4 inches of water. Add the white vinegar and 0.5 tsp of salt. Bring the water to a gentle simmer over medium heat, which should take about 4-5 minutes. Look for small, consistent bubbles rising from the bottom; the water should not be at a rolling boil.
2
Strain the egg. For a perfectly shaped egg, crack one egg into a fine-mesh sieve set over a small bowl. Let the thin, watery part of the egg white drain away for 30-60 seconds. This crucial step removes excess liquid, preventing wispy whites. Gently transfer the strained egg into a small ramekin.
3
Create a vortex and add the egg. Using a spoon, stir the simmering water to create a gentle whirlpool. Carefully and slowly slide the egg from the ramekin into the center of the vortex. This motion helps the egg white wrap around the yolk for a neat, spherical shape.
4
Poach the egg. Cook the egg undisturbed, adjusting the heat as needed to maintain a gentle simmer. For a very runny yolk and set whites, cook for exactly 3 minutes. For a slightly firmer, jammy yolk, cook for 4 minutes.
5
Remove and drain. Using a slotted spoon, carefully lift the poached egg out of the water. You can trim any wispy edges with the side of the spoon for a cleaner look. Gently blot the bottom of the spoon on a paper towel to remove excess water before plating.
6
Serve and repeat. Season the poached egg immediately with a pinch of salt and freshly ground black pepper. Serve as desired. Repeat the process with the remaining eggs, ensuring the water returns to a simmer and creating a new vortex for each one.
In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix them together.
If using, add 1 tsp of ghee and rub it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough. The amount of water may vary slightly depending on the flour.
Knead the dough on a clean surface for 8-10 minutes until it is soft, smooth, and pliable, but not sticky. It should spring back when you press it gently.
Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This step is crucial for soft phulkas.
2
Divide and Roll the Rotis
After resting, knead the dough again for 1 minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth, crack-free ball between your palms.
Take one dough ball, flatten it slightly, and dip it into the dry atta for dusting, shaking off any excess.
Using a rolling pin, roll it out from the center outwards into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3
Cook the Roti on a Tawa
Heat a tawa (flat iron griddle) over medium-high heat. It should be hot but not smoking.
Carefully place the rolled roti onto the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the other side for about 45-60 seconds, until light golden-brown spots appear.
4
Puff the Roti on an Open Flame
Using tongs, carefully lift the roti off the tawa and place it directly on the open flame (medium-high heat). A wire rack (roti jali) can be placed over the burner for stability.
Within seconds, the roti should puff up completely like a balloon.
Immediately flip it with the tongs to expose the other side to the flame for just 2-3 seconds.
Remove the puffed phulka from the flame at once to prevent it from burning.
5
Serve
Place the hot phulka on a plate. If desired, brush the top with a little ghee.
Stack the cooked phulkas in a cloth-lined casserole or container to keep them warm and soft.
Repeat the process for the remaining dough balls. Serve hot with your favorite dal, sabzi, or curry.
