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A classic Gujarati comfort food, this simple tomato curry bursts with sweet, sour, and spicy flavors. It's quick to make and pairs perfectly with hot rotis or thepla for a wholesome meal.
For 4 servings
Prepare the Tempering (Vaghar)
Sauté Aromatics and Tomatoes
Cook the Tomatoes and Spices
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A classic Gujarati comfort food, this simple tomato curry bursts with sweet, sour, and spicy flavors. It's quick to make and pairs perfectly with hot rotis or thepla for a wholesome meal.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 122.19 calories per serving with 2.14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Build and Simmer the Gravy
Finish and Garnish
The most popular variation. Prepare the shaak as directed and top with a generous handful of thick sev (ganthiya) just before serving for a crunchy texture.
For a garlicky flavor, add 4-5 cloves of finely chopped garlic along with the grated ginger in Step 2.
Add 1 medium potato, peeled and diced, after the tempering in Step 1. Sauté for a few minutes, then add a splash of water, cover, and cook until the potatoes are tender before adding the tomatoes.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a lower risk of certain chronic diseases.
Spices like cumin, ginger, and asafoetida are known for their digestive properties. They can help stimulate digestive enzymes, reduce bloating, and improve overall gut health.
This dish is low in saturated fat and cholesterol. The lycopene in tomatoes has been shown to support cardiovascular health by helping to lower bad cholesterol levels.
Yes, Tameta nu Shaak is generally a healthy dish. It is rich in vitamins and antioxidants from tomatoes, and the spices used offer various digestive benefits. It is low in fat and calories, making it a good choice for a balanced meal.
One serving (approximately 1 cup or 220g) of Tameta nu Shaak contains around 120-150 calories, depending on the amount of oil and jaggery used. This does not include accompaniments like roti or rice.
You can, but it will alter the authentic taste. The sweetness from jaggery or sugar is essential to balance the sourness of the tomatoes, which is a hallmark of Gujarati cuisine. If you must omit it, use very ripe, sweet tomatoes to compensate.
It is a popular variation where the prepared tomato curry is topped with a generous amount of 'sev', which are crispy, savory fried noodles made from gram flour. The sev adds a wonderful crunch and savory flavor. Always add it just before serving.
The besan (gram flour) slurry is the best way to thicken it. If you've already finished cooking, you can simmer the curry uncovered for a few more minutes to allow some water to evaporate. Alternatively, you can make a besan slurry, add it to the curry, and cook for another 2-3 minutes.
Yes, you can use a 14.5 oz (approx. 400g) can of diced or crushed tomatoes as a substitute for fresh tomatoes. The cooking time for the tomatoes might be slightly shorter. You may also need to adjust the salt and jaggery as canned tomatoes can vary in acidity and sodium content.