Tamatar Sev Sabzi: a popular Rajasthani dish

 Tamatar Sev Sabzi Recipe

🕒 Prep Time: 10 minutes

🔥 Cook Time: 20 minutes

🍽️ Serves: 2–3

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🧾 Ingredients

For the Gravy:

• Tomatoes – 4 large, finely chopped or pureed

• Green chilies – 1–2, slit or chopped

• Ginger – 1 inch, grated

• Cumin seeds (jeera) – 1 tsp

• Mustard seeds (rai) – ½ tsp (optional)

• Asafoetida (hing) – a pinch

• Turmeric powder (haldi) – ½ tsp

• Red chili powder – 1 tsp (adjust to taste)

• Coriander powder (dhania) – 1½ tsp

• Garam masala – ½ tsp

• Sugar – ½ tsp (optional, balances the tang)

• Salt – to taste

• Oil – 2 tbsp

• Water – 1 cup or as needed

For Garnish & Final Touch:

• Sev (thick or medium) – 1 to 1½ cups (store-bought or homemade)

• Fresh coriander leaves – 2 tbsp, chopped

• Lemon juice – optional, to enhance tanginess

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🍳 Instructions

1. Prepare the Base

1. Heat oil in a pan or kadhai.

2. Add cumin seeds (and mustard seeds, if using). Let them splutter.

3. Add a pinch of asafoetida and green chilies. Sauté for a few seconds.

4. Add grated ginger and stir until aromatic.

2. Cook the Tomatoes

5. Add chopped or pureed tomatoes to the pan.

6. Cook on medium heat for 7–10 minutes until the tomatoes are soft and oil starts to separate.

3. Spice It Up

7. Add turmeric powder, red chili powder, coriander powder, and salt.

8. Mix well and cook for another 2–3 minutes.

9. Add sugar if desired, and stir.

4. Make the Gravy

10. Add about 1 cup of water to the tomato masala and bring it to a boil.

11. Simmer for 2–3 minutes to let the flavors combine.

12. Add garam masala and mix.

5. Add Sev

13. Just before serving, turn off the heat and add sev to the gravy. Stir gently to mix.

    • Tip: Add sev just before eating to retain slight crunch.

14. Garnish with chopped coriander and a squeeze of lemon juice if you like extra tang.

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🍽️ Serving Suggestions

• Serve hot with roti, paratha, or plain steamed rice.

• For added crunch, keep extra sev on the side and sprinkle on top before eating.

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✅ Tips

• Don’t add sev too early—it will become too soggy.

• You can adjust the thickness of the gravy by adding more or less water.

• Use thick sev (like gathiya) for a more rustic texture; use thin sev for a quicker soak.