Sev Tameta Nu Shaak

Sev tameta nu shaak is a Gujarati home staple, made when there is little time and few vegetables in the house. Ripe tomatoes are cooked into a spiced, slightly sweet and sour gravy, and thick sev is added right at serving so it stays crunchy against the soft curry. It is eaten with fresh rotli, bhakri, or plain khichdi. The dish works through balance: a little jaggery softens the tomato acidity, an optional spoon of besan thickens the gravy, and the fresh coriander lifts it. Use firm, ripe tomatoes for the best flavour.

Method

1. Heat oil in a kadai on medium heat and add mustard seeds. When they crackle, add cumin, hing and curry leaves.
2. Add the ginger-chilli paste and stir for 20 seconds.
3. Add the chopped tomatoes with turmeric and salt. Cover and cook for 5 minutes on medium-low until the tomatoes soften and release juice.
4. Add chilli powder, coriander-cumin powder and jaggery. Mash lightly with the back of a spoon and add the water.
5. Simmer uncovered for 4 to 5 minutes until the oil begins to separate at the edges and the gravy thickens slightly.
6. Stir in the lemon juice and half the coriander. Turn off the heat.
7. Just before serving, add the sev and mix gently, or spread it on top. Garnish with the remaining coriander.

What to serve it with

Serve with hot rotli, bhakri or paratha, along with dal-rice or khichdi and a salad.

Storage

The gravy keeps for 1 day in the fridge. Reheat gently and add fresh sev only after reheating.

Variations

• Add 1/2 cup boiled green peas or potato cubes for a fuller shaak.
• Finish with a spoon of fresh grated coconut.
• Use onion-garlic in the tadka for a Kathiawadi-style version.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.