Sev Tamatar is an Indian Dish. However, in India also there are 2 states that have their own style of making this dish. One is Rajasthan where Sev Tamatar Sabzi is quite spicy whereas the other state i.e. Gujarat where Sev Tameta is sweet in taste. The Gujarati Sev Tameta is much more popular as compared to Rajasthani. It has a place in the proper Kathiyawadi Dish or a Thali of Gujarat. Today, I am sharing the recipe of Gujarati Sev Tameta.
4 Tomatoes/Tamatar (Large Size)
1 Teaspoon Coriander Powder/Dhanya Powder
1 Teaspoon Ginger-Chilli-Garlic Paste/Adrak-Mirch-Lehsun Paste
½ cup Fresh Coriander Leaves/Kothmir ke Patte
1 Tablespoon Oil/Tel
½ Teaspoon Mustard Seeds/Rai
½ Teaspoon Cumin Seeds/Jeera
1 Pinch Asafoetida/Hing
½ Teaspoon Turmeric Powder/Haldi Powder
⅓ Teaspoon Salt/Namak
½ Teaspoon Mixed Spices/Garam Masala
½ Teaspoon Red chilli Powder/Laal Mirch Powder
2 Teaspoon Sugar/Cheeni
2 cups Bhavnagri Gaanthiya
The first step here is to chop the tomatoes finely.
Heat the oil in a pan and then turn the flame to medium
Now, you need to add Mustard Seeds, Cumin Seeds and Asafoetida one by one.
As soon as they are cooked, add the Ginger-Chilli-Garlic paste and cook for about 15 seconds.
Add the finely chopped tomatoes.
Next step is to cook the tomatoes that you have added. So to cook the tomatoes, you will have to cover the pan with a lid and let it cook on low flame for around 5 minutes.
After 5 minutes, stir the gravy and cover the pan again. Let it cook for next 5 minutes. You have to keep doing this until you see a separate layer of oil and tomato gravy.
Now it's time to add the spices. Add Turmeric Powder, Red Chilli Powder, Mixed Spices, Coriander Powder and Salt.
Now it's time for our key ingredient aka Sugar, add sugar and 2 glasses of water to the pan. Mix it well and turn the flame to high.
You need to get a boil now.
Once you get a boil add the Gaanthiya and cook it open for about 2 minutes.
Use some fresh Coriander Leaves to garnish.
The Dish is ready...
The key ingredients of this dish are the Gathiyas, Tomatoes and sugar because it is a bit sweet in taste.
You can also use Sev instead of Gaanthiya. Sev/Gathiya are basically made of gram flour which more or less are made like vermicelli. Sev are thin like vermicelli whereas Gathiyas are thick. However, they are not as long as vermicelli. They look like the one in this picture.
Again, we have made this dish a little watery because we like it in that way. You can boil for more time period if you like it thick.
Bajra Rotla is a type of chapati that is highly eaten by Gujaratis. It is very thick if we compare with the usual chapatis. In Gujarat, people either eat Sev Tameta with Bhakri (Stiff Chapati) or Rotla (Millet Chapati). We eat Sev Tameta with Rotla so I am going to share the recipe of the same.
2 cups Millet Flour/Bajra Atta
½ cup Wheat Flour/Gehu Atta
¼ Teaspoon Salt/Namak
Water/Paani to make the dough
This is a simple process of making Rotis/Chapatis. So all you need is to mix both flours.
Make a dough.
The dough of Bajra flour becomes soggy after some time. So make sure you make the dough only while preparing the chapatis.
You can make these chapatis alone with the Bajra Flour but we have added Wheat flour because adding Wheat Flour makes the process of binding the dough easier.
Hope you enjoyed cooking with us.
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Also check out our other recipes -> Sabudana Khichdi