Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, leave sev tomato curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really 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 well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Leave Sev Tomato Curry is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Get tomato finely chopped
- Get tomato puree
- Get small onion chopped finely
- Prepare garlic chutney
- Prepare green chilli ginger paste
- Get mustard seed
- Take cumin seeds
- Get oil
- Make ready turmeric powder
- Make ready bay leaf
- Prepare Cinnamon stick
- Get curry leaves
- Get dry red chilli
- Get red Kashmiri chilli powder
- Make ready salt
- Make ready sugar
- Take coriander powder
- Get coriander leaves
- Get water
- Prepare besan (cheakpea flour)
- Take oil
- Make ready salt
- Prepare asafoetida
This dish is composed of fresh tomatoes, tempered with black mustard seeds, garlic, ginger, and spice, and served with or without Sev. Sev is a deep-fried vermicelli-like Indian Snack. 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. The curry is tangy, spicy and little sweet as well. And the cucumber and mango got cooked and mixed really Sev tameta nu shaak is a popular Gujarati style sweet and sour tomato curry prepared with Mangalore cucumber, jackfruit seeds and colocasia leaves in a Konkani style masala (Magge, Bikand.
So that is going to wrap this up for this exceptional food leave sev tomato curry recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
