Sev Tameta nu Shaak

This is a quick and easy Gujarati recipe which packs a punch. It can be served as the main course with parathas and raita or as a side with other dry vegetable preparations like this and this. This recipe tastes best with local varieties of tomatoes with a little tartness in them, not the hybrid ones. The sev I use is the thick one, do not use the thin nylon sev, it will become mush. The portion below makes 2 servings.

Ingredients:

4 medium tomatoes, diced
1/2 cup thick sev
1 tablespoon oil
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon mustard seeds (raee)

Pinch asafoetida (hing)
1 teaspoon chili powder
1/4 teaspoon turmeric powder
2 teaspoons cumin - coriander powder (dhania jeera)
1 inch cube jaggery
Salt

Water

In a wok, heat the oil. Add asafoetida, mustard and cumin seeds. When they crackle add the tomatoes. Add a cup of water, cover and let it cook for 5 minutes. Next add the spices, jaggery and salt. Stir again and cook for 5 minutes on medium-high till the tomatoes have softened and are cooked. Taste and adjust for spices. There should be some residual gravy for the sev to absorb. If there is less gravy, add water and bring to boil. Do not put the sev in now, else it will turn soggy.

When you are ready to serve, ladle the tomato gravy and put sev on top. Serve immediately! Put a bowl of sev by the side to add as you eat...

Enjoy!

I am sending this to Srivalli's Side dish mela...