Sev Tameta nu Shaak
Sev Tameta nu Shaak is a very simple, quick and humble dish from the sub region of Gujarat called Kathiyawad. It’s made with the juiciest tomatoes and basic ingredients available to that region and Sev is added to it.
Such a simple weeknight dish, anytime I feel lazy or tired and still need to bring dinner to table. I lean towards this Sev Tameta nu Shaak. Sev is the yellow crispy noddle like things made from chickpea flour and is one of the main ingredients in chaat scene in India. There are different varieties of Sev. Some are spicy, some not so much. Some made thicker in size also called as Ganthia.
Tameta in this dish are referred to the tomatoes as we call them tameta in Gujarati. And if you don’t know shaak refers to vegetable because we do not call it a curry.
Fun fact you might know about me is that my parents are born and raised in Kathiyawad and then they moved to Baroda. Even though I do not consider myself Kathiyawadi, I cannot erase my identity as one.
My mom would make this dish every now and then, but more so my extended family would always make it when we visited them. Kanchan mami I am thinking of you. Sorry we lost you due to COVID this month.
Kathiawar region is a peninsula near the far north of India’s west coast. Kathiawar ports have been flourishing centers of trade and commerce since at least the 16th century. Kathiawar became Kathiyawad. People from this region are known as Kathiawadi. Different spelling same meaning.
Even though this dish is so simple to make, every family can have their style. Some add onions some don’t. Sometimes I add onions and sometimes I don’t. Both ways it tastes delicious. Two key ingredients along with spices is tomatoes and Sev.
The method of tempering the mustard and cumin seeds in the oil along with other aromatics like asafetida, curry leaves, garlic makes this dish so delicious. I add tomatoes in two forms- one chopped and the other a little bit of pulp. The pulp helps make the sauce slightly thick. Use the juiciest ripe tomatoes ever. They just disintegrate in the dish, so luscious.
Spices added in here, are the four types of spices we always have in our masala dabbas. Just a note for red chili powder, I usually use Kashmiri for color and mixed in with another variety of chili. So, it gives color and a little kick to the dish. And we always use a mix of coriander and cumin seed powdered. So, if you do not have a blend of both. You can always add them separately in equal quantities. However, a little more of coriander seed powder is the magic in the blend.
This dish has Sev in it. People would make fresh Sev for the dish. But I have never made sev at home. So, the fresh Sev that they add in should be slightly thicker. The skinny variety melts in the dish and makes it soggy. So, I prefer either thick Sev or Gathia. To keep this dish easy level, buy Sev/Ganthia from any Indian grocery store. They make great snack too with coffee or tea. They have no spice in them too. Kathiyawadis add some sugar or jaggery to their food, just like the language is sweet the food is also tiny bit on sweeter side. In this dish particularly it helps in balancing the acidity from the tomatoes.
Make this with a side of millet rotlo or rotis. We usually have it with thicker version of rotis- bhakhri. I also love to serve some of this with red-chili garlic chutney and some jaggery with ghee on the side and some salad.
Make this easy dish and let me know if you like it or not.
Sev Tameta Nu Shaak
Ingredients
- 2 big juicy ripe tomatoes chopped
- 1/3 cup tomato pulp
- 2 tbsp oil neutral
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1/8 tsp asafetida/ hing Skip it for gluten free
- ¼ cup onions chopped
- 2 cloves garlic grated
- 1 green chili chopped
- 2-3 curry leaves
- 1 tsp turmeric powder
- 1 tsp garam masala
- 2 tsp coriander-cumin powder
- 2-3 tsp red chili powder
- 1-2 tsp jaggery or brown sugar
- Salt to taste
- 2 tbsp cilantro chopped
- 1 ½ cup thick sev or gathia yellow variety
Instructions
- In a pan or medium pot on medium heat, add oil. Once the oil is hot enough add the mustard seeds- let them crackle. Once they crackle add cumin seeds, curry leaves and asafetida.
- Add grated garlic and chopped onions, green chilies. Saute all of it until the onions turn translucent.
- Add chopped tomatoes. Let this mixture cook until tomatoes have disintegrated, and their juices have been released.
- Add the tomato pulp, and spices – turmeric, red chili powder, garam masala, coriander-cumin powder. Give it a stir. Add 1 cup of water. Add jaggery and salt too at this time.
- Let it simmer and come to boil when it thickens up a little bit and excess water has evaporated.
- Turn off the heat. Add chopped cilantro. Add Sev and give it a mix. Serve immediately with rotis or chapatis/ Bhakhri.
Notes
- If you plan to be serving it immediately then add the Sev. If you are not serving it immediately add Sev just before serving. Sev thickens up the sauce and it will become soggy if you leave it in. For better textural experience add it just before serving.
- Spices can be adjusted to your liking. Jaggery gives it slight sweetness and balances the acidity from the tomatoes.
- Skip Asafetida for gluten free dish.
- If you have scallions on hand, add the white part with onions and green along with cilantro. Gives it a nice flavor.
Kathiyawadi Thali for your pleasure- spot the sev tameta shaak
XO, Devangi