Thursday, October 10, 2013

Sev Tamatar/Sev Tameta nu Shaak - Fried Noodles in Spicy Tomato Sauce

You know about my love for all food Gujarati, right? The first time I had Gujarati food was at Sukh Sagar in Bangalore when I was about 10. Sukh Sagar was a multi-storeyed, multi-cuisine restaurant in the crowded Majestic area and back then, was very popular. It had one floor dedicated to Gujarati cuisine, though it would open only for dinner. It was a thali meal kinda set-up, with waiters serving one dish after another and coming back to ask if we wanted seconds or even thirds! I did not even know the names of dishes that were being served back then but I loved them all! I'd always look forward to going back there. The only home-made Gujju dish was my Mom's dhoklas, which were made from scratch (you know, the soaking- grinding kind. I make them the quick way, of course - besan or sooji and a hurray for Eno!). Whenever she made them, it was an event of sorts, at least for me. My job then was to grease the thalis/vessels that they were cooked in and wait impatiently for the dhokla to get cooked. Yeah, I had it pretty easy back then and did not even know it! Anyway, once they were done, unmolded and tadka-fied, after relishing them, my other job was to scrape any stuck dhokla from the vessels, so it'd make for easy clean-up. Of course, I'd eat that too!

Food blogging opened up a whole new word of authentic Gujarati dishes for me, that went beyond dhoklas and khandvis. Thanks to Pooja, TS and Rooma (her blog is shut down, alas!), my kitchen saw a lot of authentic Gujju dishes from various regions.

Sev Tameta nu Shaak is from the Kathiyawad region and is on the spicier side. The first I heard of this dish was definitely from one of their blogs 6-7 years ago. A friend tells me this is popular in Rajasthan as well, though minus the sugar and with thicker sev like ganthiya, as Sev Tamatar ki Sabzi. They are eaten as a side with chappatis, though I love adding some fresh sev and chopped raw onions on top and having it as is.


4 large tomatoes (chopped small)
1 tbsp finely chopped or minced onion
3 pods garlic, crushed and chopped fine
1 tsp coriander powder
1/2 tsp jeera powder
1 tsp red chilli powder (or to taste)
1/2 tsp garam masala powder
1 tsp sugar
1/2 cup medium thick sev (available at Indian grocers)
2 tbsp chopped cilantro
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4-5 methi dana/fenugreek (optional)
1 tbsp cooking oil
salt to taste


Heat the oil in a pan and add mustard seeds. Once they pop, add cumin and fenugreek seeds, if using.
Add minced onion and chopped garlic and saute until translucent.
Add tomatoes and fry for 2-3 minutes.
Add the powders, salt, sugar and 1/2 a cup of water. Cover and cook on low until the tomatoes are completely mushy.
Mix in the sev and let cook for a couple minutes.
Pour to a serving bowl and garnish with cilantro
Serve hot with tawa rotis or chappatis.


Torviewtoronto said...

deliciously done looks wonderful

Veena Theagarajan said...

perfect noodle.. Looks spicy

Priya Suresh said...

Sev tamatar looks seriously very tempting, i can have it just like a snack.

Nagashree said...

I remember Sukh sagar and the multiple floor though I have not eaten at the Majestic area branch. Sev Tamatar looks delicious.

Linda said...

How perfectly simple and delicious this sounds! I loved the description of the 'thali place' -- makes me miss that authentic Indian veg restaurant I discovered just before I moved from Mass. They had regional dinners each week and boy, were they good :)

Vani said...

Thank you Akhila, Veena and Priya!

N - which location was this?

Linda - oh man, regional dinners weekly - sounds so good! We don't have good Indian here - many restaurants doing the same old, same old.