Sev Tamatar Recipe - Easy Gujarati Sabzi
Quick Sev Tamatar sabzi with tangy tomatoes, warm spices, and crispy sev topping. Authentic Gujarati recipe ready in 20 minutes for busy weeknights
Ingredients
- 4 large ripe tomatoes finely chopped
- 1 cup sev thin variety
- 2 tbsp ghee or oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 pinch asafoetida hing
- 1 tsp ginger paste
- 2 green chilies slit lengthwise
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chili powder
- 1 tsp jaggery grated
- ½ tsp kasuri methi dried fenugreek leaves, crushed
- Salt to taste
- ¼ cup water adjust as needed
- Fresh coriander leaves for garnish
Instructions
- Heat ghee or oil in a kadhai or wide pan over medium flame. Add mustard seeds and let them crackle for 10 seconds.
- Add cumin seeds and asafoetida. Stir for 5 seconds until fragrant.
- Add ginger paste and slit green chilies. Saute for 30 seconds until the raw smell disappears.
- Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Mix well to coat the tomatoes with spices.
- Cook on medium flame for 8 to 10 minutes, stirring occasionally, until the tomatoes soften completely and the oil starts separating from the masala. Mash the tomatoes lightly with the back of your spoon if needed.
- Add grated jaggery and crushed kasuri methi. Stir and cook for another minute to let the jaggery dissolve.
- Add half the sev (about half a cup) into the gravy and mix gently. Pour in 1/4 cup water if the consistency is too thick. Simmer for 2 minutes.
- Turn off the heat. Top the sabzi with the remaining sev and fresh coriander leaves. Serve hot immediately.
Notes
- Tomatoes - Choose soft, juicy tomatoes. Firm ones take longer to cook and may lack flavor. You can substitute with 1 cup canned crushed tomatoes.
- Sev storage - Keep extra sev in an airtight container. It stays crispy for weeks and works well in chaats or as a snack.
- Make ahead - You can prepare the tomato base up to step 6 and refrigerate for a day. Reheat, add sev, and serve fresh.
- Spice level - Adjust green chilies and red chili powder based on your tolerance. Start with less and add more if needed.
- Equipment - A wide kadhai helps the tomatoes cook faster by allowing moisture to evaporate quickly.
- Vegan option - Use oil instead of ghee. The dish remains flavorful and completely plant based.
- Serving fresh - This sabzi tastes best when served immediately after adding sev. Reheated sev loses its crunch.