Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, leave sev tomato curry. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
I ate sev tomato curry—or "sev tameta nu shaak" as Gujaratis call it—for the first time after I married my Gujju husband, Kalpesh. Like most Gujarati dishes I loved this sabzi. This sabzi is such a great option if you are out of vegetables but have tomatoes stocked up, or when guests are coming over. #sevtametaSabji#Curry#Tomato#sev#currry#Sabji one of my favorite dishes and just easy and awesome.
Leave Sev Tomato Curry is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Leave Sev Tomato Curry is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have leave sev tomato curry using 23 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Leave Sev Tomato Curry:
- Prepare 2 tomato finely chopped
- Get 1 tomato puree
- Make ready 1 small onion chopped finely
- Get 1 tbsp garlic chutney
- Take 1 tbsp green chilli ginger paste
- Prepare 1 tsp mustard seed
- Prepare 1/2 tsp cumin seeds
- Take 3 tbsp oil
- Make ready 1/2 tsp turmeric powder
- Prepare 1 bay leaf
- Get 1 Cinnamon stick
- Prepare 3-4 curry leaves
- Make ready 1 dry red chilli
- Prepare 1 tsp red Kashmiri chilli powder
- Prepare 1 tbsp salt
- Make ready 1/2 tbsp sugar
- Make ready 1 tbsp coriander powder
- Make ready 2 tbsp coriander leaves
- Get 1 1/2 tsp water
- Make ready 1/2 cup besan (cheakpea flour)
- Make ready 1/2 tbsp oil
- Make ready to taste salt
- Make ready 1 tsp asafoetida
Sprinkle sev all over on the serving bowl/bowls. Garnish with coriander leaves and serve. Sev Tamatar is a curry which can be made easily and instantly. It has a crunch of tomatoes and softness of Sev.
Steps to make Leave Sev Tomato Curry:
- First of all we will prepare dough for sev. Take besan in bowl add 1/2 tbspn oil,1/2 tspn salt,1/2 tspn asafoetida,1/4 tspn turmeric. Mix well and Knead a soft dough by adding water. Grease dough with oil so that it don't stick on hand. And rest it for 5 min.
- Till then we make gravy. Add 3 tbspn oil in pan. Switch on the stove. As oil heat add mustard seeds and cumin seeds. 1/2 tsp. Assafoetida, bay leaf, cinnamon, curry leaves and mix well.
- Now add green chillies ginger paste and saute it. Now add onion and saute well in oil. Add salt so that onion cook fast in oil. Now add garlic paste, turmeric powder, salt, coriander powder, red chilli powder, sugar and mix well.
- Add tomatoes chopped and cook it for 3-4 min now add tomatoes puree, and cook well in oil. Now add water and let it boil.
- Once water start boiling. In a sev machine grease with oil and add dough and make sev directly in the boiling curry I between mix the sev with spoon so that it don't stick with each other. Make the all sev and let it cook well for 5-10 mi till sev cooked from inside
- After 5 min curry is ready to serve garnish with coriander leaves.
- It served with roti, naan, paratha, thepla, bajra roti.
Serving it along with varieties helps to make it more delicious. Sev tameta nu shaak is a popular Gujarati style sweet and sour tomato curry prepared with tomato, sev, onion and other Indian curry spices. In this recipe, first tomatoes, onion and spices are sauteed in oil and then cooked with water, sev is added only toward its final stage of preparation. Sev is a popular Indian snack food. It's a small pieces of crunchy noodles made from chickpea flour paste and seasoned with some spices.
So that is going to wrap it up for this special food leave sev tomato curry recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
