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A beloved Gujarati classic featuring a tangy, spicy tomato gravy topped with a generous amount of crispy sev. This quick and easy curry, known as Sev Tameta nu Shaak, comes together in under 30 minutes and is perfect for a weeknight meal.
For 4 servings
Prepare the Tempering (Tadka)
Cook Tomatoes and Spices
Simmer the Gravy
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A beloved Gujarati classic featuring a tangy, spicy tomato gravy topped with a generous amount of crispy sev. This quick and easy curry, known as Sev Tameta nu Shaak, comes together in under 30 minutes and is perfect for a weeknight meal.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 343.42 calories per serving with 7.19g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and Serve
Omit the onion and ginger-garlic paste. Increase the amount of hing slightly and proceed with the recipe. You can also add a pinch of dried mango powder (amchur) for extra tang.
For a richer, creamier gravy, add 2 tablespoons of cashew paste or heavy cream along with the water in Step 3. Garnish with a dollop of cream.
Add vegetables like green peas or diced bell peppers along with the onions to make the dish more nutritious and hearty.
Increase the amount of green chilies and red chili powder. You can also use a spicier variety of sev, like Ratlami sev, for an extra kick.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals and supports overall cardiovascular health.
Spices like cumin, coriander, and hing (asafoetida) are traditionally known to stimulate digestive enzymes, promoting better gut health and helping to reduce bloating and indigestion.
The inclusion of turmeric, ginger, and garlic provides anti-inflammatory and anti-bacterial properties that can help strengthen the body's immune response.
One serving of Sev Tamatar contains approximately 300-350 calories. The majority of the calories come from the deep-fried sev and the oil used in the gravy.
It's a moderately healthy dish. The tomato base is rich in vitamins and antioxidants like lycopene. However, the sev is a fried component, which adds significant fat and calories. To make it healthier, you can reduce the amount of sev or oil used.
Yes, absolutely. For a Jain or Satvik version, simply skip the onion and ginger-garlic paste. The flavor will be slightly different but still delicious. You can add a pinch more hing to compensate for the flavor.
It's best to use a thick, savory sev, often called 'Gathiya' or 'Ratlami Sev'. These varieties are sturdy and don't get soggy as quickly as the thin 'Nylon Sev'. The sev should be savory, not sweet.
Yes, the tomato gravy can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. When ready to eat, simply reheat the gravy until hot and then add the fresh sev just before serving.
If your tomatoes are very tangy, the gravy can become too sour. To balance it, you can add a little more jaggery or sugar, or even a tablespoon of cream or cashew paste to mellow out the acidity.