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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.
For 4 servings
Prepare the Tempering (Vaghar)
Sauté Aromatics and Onions
Cook Tomatoes and Spices
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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.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 422.11 calories per serving with 7.75g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Gravy
Finish and Serve
To make a Jain-friendly version, omit the onion and ginger-garlic paste. You can add a pinch more hing for flavor.
For a prominent garlic flavor, add 5-6 cloves of finely chopped garlic along with the onions and sauté well.
Stir in 2 tablespoons of fresh cream (malai) or cashew paste at the end of cooking (before adding garam masala) for a richer, creamier texture.
Increase the number of green chilies or add a pinch of regular red chili powder along with the Kashmiri chili powder for extra heat.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers.
The spices used, such as cumin, coriander, and hing (asafoetida), are traditionally known in Ayurveda to stimulate digestive enzymes and improve gut health.
Tomatoes and fresh coriander leaves are good sources of Vitamin C, an essential nutrient that helps strengthen the immune system and protect the body against infections.
A single serving of Sev Tameta nu Shaak (approximately 280g) contains around 350-450 calories. The exact count depends on the amount of oil and the type of sev used, as sev is deep-fried and calorie-dense.
It's a mix. The tomato gravy is healthy, rich in vitamins and antioxidants like lycopene. However, the dish's overall healthiness is reduced by the deep-fried sev and the amount of oil used. To make it healthier, use minimal oil and add the sev sparingly.
Thick (mota or jadi) sev is highly recommended. Varieties like Ratlami sev (which is spiced with cloves and pepper), plain Gathiya, or Bhavnagari sev work best as they absorb the gravy without becoming mushy too quickly, retaining some texture.
Yes, absolutely. To make a Jain version, simply skip the onion and ginger-garlic paste. The dish will still be delicious, relying on the tanginess of tomatoes and the aroma of other spices.
Yes, you can prepare the tomato gravy (up to step 4, before adding garam masala) and store it in the refrigerator for up to 2 days. When ready to serve, reheat the gravy, add garam masala and coriander, and then top with fresh sev.
If your tomatoes are particularly tangy, the gravy can become too sour. To balance it, you can add a little more jaggery or sugar, a pinch at a time, until the desired taste is achieved. A tablespoon of fresh cream or cashew paste can also help mellow the acidity.