Sev Tameta nu Shaak
A homestyle Gujarati curry where juicy tomatoes are cooked with mild spices, a touch of sweetness, and finished with crunchy sev. It comes together quickly and tastes wonderful with rotli, thepla, or simple khichdi.
For 4 servings
- prep · ~10 min
Prepare the tomatoes and aromatics.
1.Finely chop the tomatoes.2.Slit the green chilies.3.Grate the ginger.4.Chop the coriander leaves and keep the sev ready. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and asafoetida.4.Add green chilies and ginger, then cook for 30 seconds.TIPKeep the heat medium so the spices bloom without burning. - saute · ~7 min
Cook the tomatoes with the spices.
1.Add the chopped tomatoes and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook until the tomatoes soften and turn pulpy.4.Stir in the jaggery.TIPMash the tomatoes lightly with the spoon as they cook for a smoother gravy. - simmer · ~6 min
Simmer the shaak.
Add water and bring the mixture to a gentle simmer. Cook for 5 to 6 minutes until the gravy looks slightly thick but still loose enough for the sev to soak in.
- mix · ~1 min
Finish with lemon juice and sev.
Turn off the heat and stir in the lemon juice. Add half the sev and mix gently so it softens a little in the gravy while still keeping some texture.
TIPDo not add all the sev too early or it can become overly soggy. - garnish
Top with coriander leaves and the remaining sev.
- serve
Serve hot with rotli, bhakri, or thepla.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, slightly soft tomatoes so the gravy turns naturally pulpy without long cooking.
- 2Cook the tomatoes until the raw smell is gone and oil just begins to show at the edges.
- 3Keep the gravy slightly loose before adding sev, because the sev will absorb liquid quickly.
- 4Mix in only half the sev just before serving and top with the rest for contrast in texture.
- 5Add lemon juice after switching off the heat so the shaak keeps a fresh, bright finish.
- 6If making ahead, prepare the tomato gravy first and add sev only at serving time to avoid sogginess.
Adapt it for your goals.
Low-oil
Use less oil and a good nonstick pan; the tomatoes still break down well, giving a lighter everyday version.
spicierSpicier
Increase green chilies and red chili powder for a sharper heat that balances the sweet tomato-jaggery base.
garlicGarlic
Add a little chopped or grated garlic with the ginger for a bolder, less traditional but very tasty variation.
jainJain
Skip asafoetida if needed and use a suitable sev; the dish remains tomato-forward, tangy, and quick to make.
Why this is on our healthy list.
Tomato-Rich Dish
Tomatoes form the base of this shaak and bring natural acidity, color, and beneficial plant compounds to the meal.
Digestive Spices
Ginger, cumin, mustard seeds, and asafoetida add flavor while traditionally helping make the curry feel lighter to eat.
Balanced Sweet-Tangy Profile
A small amount of jaggery and lemon helps round out the tart tomatoes, making the dish satisfying without heavy cream or butter.
Frequently asked questions
Both nylon sev and regular sev work well. Nylon sev softens faster and gives a silkier texture, while thicker sev keeps more bite.
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