Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi |

by Tarla Dalal

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काठियावाड़ी सेव टमेटा नू शाक रेसिपी | ढाबा स्टाइल सेव टमाटर नू शाक | सेव टमेटा सब्जी - हिन्दी में पढ़ें (Kathiyawadi Sev Tameta Nu Shaak in Hindi)

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Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with 30 amazing images.

Kathiyawadi sev tameta nu shaak recipe is a simple Gujarati sabzi ready in just 10 minutes. Learn how to make Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi |

Indulge in the flavors of Kathiyawadi cuisine with this simple yet delectable sev tameta nu shaak recipe. This dish combines the tanginess of tomatoes with the crunchiness of sev (crispy chickpea flour noodles). Deep-fried sev is added to give a crispy texture to the sev tameta sabzi.

You can make this dhaba style sev tamatar nu shaak without onions and garlic so, even Jains can relish it. This is very common in many Gujarati households during the festival of Paryushan and a popular Paryushan recipe.

This recipe is for a delicious and perfect for a quick and easy Gujarati meal. Enjoy the symphony of flavors and textures in this Kathiyawadi sev tameta nu shaak with warm rotla.

Try similar Kathiyawadi recipes like Kathiyawadi adad ni dal or Gathiya sabzi.

pro tips to make Kathiyawadi sev tameta nu shaak: 1. Do not make very small cubes of tomatoes, else the sabzi will become very soggy. 2. You can add jaggery to balance the tanginess of tomatoes. 3. You can make the sev tameta nu shaak and keep it ready, but add the sev just before reheating and serving.

Enjoy Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with step by step photos below.

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Kathiyawadi Sev Tameta Nu Shaak recipe - How to make Kathiyawadi Sev Tameta Nu Shaak

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Preparation Time: 10 mins Cooking Time: 12 mins Total Time: 22 mins 4Makes 4 servings
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Ingredients

For Kathiyawadi Sev Tameta Nu Shaak
1 cup sev
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 tsp ginger (adrak)
a pinch of asafoetida (hing)
1/4 cup finely chopped onions
1 cup chopped tomatoes
1/2 cup tomato pulp
1/2 tsp jaggery (gur)
salt to taste
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

To Be Mixed Into A Masala Paste
1/4 cup whisked curd (dahi)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania)

Method

For kathiyawadi sev tameta nu shaak

To make kathiyawadi sev tameta nu shaak recipe, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, ginger green chilli paste, asafoetida and onions.
Sauté on a medium flame for 2 to 3 minutes. Add the tomatoes and a little salt, cover and cook on a medium flame 3 to 4 minutes.
Add the tomato pulp and prepared masala paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally until the oil is released.
Add a little salt, sev and 1½ cups of hot water, mix well and cook on a medium flame for 2 minutes.
Switch off the flame and lemon juice and coriander and mix well.
Serve kathiyawadi sev tameta nu shaak immediately.

Kathiyawadi Sev Tameta Nu Shaak recipe with step by step photos

like Kathiyawadi sev tameta nu shaak recipe

Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | then do try other Gujarati recipes also:
- gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji |
- gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji |

what is Kathiyawadi sev tameta nu shaak recipe made of?

See the below image of list of ingredients for making kathiyawadi sev tameta nu shaak recipe.

how to make the masala paste

In a small bowl, add ¼ cup whisked curds. Curd adds a bit of creaminess and tanginess to the dish.
Add ½ tsp turmeric powder (haldi). Turmeric is a bright yellow spice that imparts a vibrant golden hue to the curry. This adds visual appeal to the dish.
Add 2 tsp chilli powder. Chilli powder adds heat and spiciness to the dish. The amount you use will depend on your personal preference.

Add 2 tsp coriander-cumin seeds powder. Coriander seeds bring a warm, citrusy, and slightly floral aroma, while cumin seeds add a deeper, earthy warmth.
Whisk well and keep aside.

how to make Kathiyawadi sev tameta nu shaak

To make Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | heat 3 tbsp oil in a deep non-stick pan.
Add 1 tsp mustard seeds ( rai / sarson). When heated in oil, mustard seeds splutter and release a pungent, nutty aroma. This aroma adds depth and complexity to the dish.
Add ½ tsp cumin seeds (jeera). When heated in oil at the beginning of the recipe, cumin seeds release their characteristic warm, earthy aroma. This aroma blends with the other spices and tomatoes, forming the base flavor profile of the dish.

Add 1 tsp ginger-green chilli paste.
Add a pinch of asafoetida (hing).
Add ¼ cup finely chopped onions. Onions add some body and texture to the curry.
Sauté on a medium flame for 2 to 3 minutes.
Add 1 cup chopped tomatoes. Tomatoes simmered with spices create the main flavor profile of the dish. Chopped tomatoes break down while cooking, releasing their juices and thickening the sauce.

Add a little salt.
Cover and cook on a medium flame 3 to 4 minutes.
Add ½ cup tomato pulp. Since pulp is thicker than chopped tomatoes with all the juice, it helps create a richer, thicker gravy for the sev to rest in.
Add the prepared masala paste.
Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally until the oil is released.

Add a little salt.
Add 1 cup sev. Sev provides a delightful contrast to the smooth tomato gravy. The crispy, thin strands of sev add a satisfying crunch with each bite.
Add 1½ cups of hot water.
Mix well and cook on a medium flame for 2 minutes.
Switch off the flame and add 1 tsp lemon juice.

Add 2 tbsp finely chopped coriander (dhania).
Mix well.
Serve Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | immediately.