Tameta nu Shaak
This homestyle Gujarati tomato curry is lightly sweet, tangy, and spiced just enough to stay comforting. Soft tomatoes cook down into a quick gravy that tastes especially good with phulka, thepla, or plain rice.
For 4 servings
- prep · ~10 min
Prep the tomatoes and aromatics.
1.Chop the tomatoes into small pieces.2.Slit the green chili.3.Grate the ginger.4.Chop the cilantro and keep it aside for garnish. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and cook for a few seconds.4.Add asafoetida, green chili, and ginger.TIPKeep the heat medium so the seeds crackle 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, stirring often.TIPMash a few tomato pieces with the spoon as they soften for a smoother gravy. - simmer · ~7 min
Simmer the shaak.
Add jaggery and water, then stir well. Bring the curry to a gentle simmer and cook until the gravy comes together and the raw tomato taste is gone.
- garnish
Garnish with cilantro.
- serve
Serve hot with roti or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the mustard seeds fully splutter before adding cumin, or the tempering will taste flat.
- 2Cook the tomatoes until they look jammy and glossy; that is when the raw sourness has cooked off.
- 3Mash some of the softened tomato pieces with the back of the spoon for a more cohesive Gujarati-style gravy.
- 4Add jaggery only after the tomatoes have softened, so the sugar does not slow their breakdown.
- 5If your tomatoes are very tart, add a little extra jaggery at the end rather than more water.
- 6Keep the curry slightly loose if serving with rice, and reduce it a bit more if serving with phulka or thepla.
- 7This shaak tastes even better after a short rest, once the sweet, tangy, and spice notes settle together.
Adapt it for your goals.
Low-oil
Use just 1 teaspoon oil for the tempering and simmer a little longer; good if you want a lighter everyday shaak.
spicierSpicier
Increase green chili or red chili powder for a hotter version that pairs especially well with plain rice.
garlicGarlic
Add a little chopped garlic with the ginger for a more robust, less traditional homestyle flavor.
onion tomatoOnion-tomato
Sauté a little finely chopped onion before the tomatoes for a sweeter, thicker curry base.
Why this is on our healthy list.
Tomato-Rich Dish
Tomatoes bring antioxidants and natural acidity, making this a light vegetable-forward curry.
Lightly Cooked with Little Oil
The recipe uses a small amount of oil, so the curry stays relatively light while still carrying the spice tempering well.
Digestive Spice Support
Ginger, cumin, asafoetida, and mustard are commonly used in Gujarati cooking to add flavor and make simple meals feel easier to digest.
Frequently asked questions
Yes, but the dish will lose some of its classic Gujarati sweet-tangy balance. You can use a small amount of sugar if needed.
