Sev tomato sabji

Sev tomato sabji is a famous dish in Gujarat and maharashtra. When my hubby visited bombay he got to taste this dish and he liked it very much but he forget to note the exact name of this dish!!. After returning home he illustrated the flavors of this sabji and asked me to try it. At first I was like "how come one could combine tomato with sev !!". After few trial and error searches in google I finally got the recipe here. Even then I was bit skeptical about this combo anyway tried for him. But even while cooking I found the gravy was very aromatic and obviously both of us were happy with the result. Nowadays I make this dish often as it is very simple. Also since this is a "no onion garlic" recipe I can make it without checking the calendar for any auspicious days . Both home made sev and store bought ones works well as far it is a "plain sev". Pretty long intro so I think it's time to move to the recipe!!

Sev Tomato Sabji

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 10 mins Cook time: 15 mins Servings: 4-5

Ingredients Plain sev 1 Cup heaped Tomatoes 5 big sized Ginger 1 inch piece Green chilli 2 medium sized Turmeric 1/4 Tsp Red Chili powder 1 tsp Jeera Powder 2 tsp Coriander Powder 2 tsp Garam masala 2 tsp Salt 1 tsp Sugar 1 tsp Coriander leaves 2 springs To temper Oil 1 tblsp Mustard 1/2 tsp Jeera 1/2 tsp Asafoetida 1/2 tsp Curry leaves 1 spring Preparation     1.     Chop the tomatoes roughly. Grate ginger and chop green chilies, coriander leaves finely.

Method            1.     Add oil to the pan and once it becomes hot add the ingredients mentioned for tempering in the same order.      2.     Add ginger, chilies and chopped tomatoes. Cook the tomatoes in medium flame by adding salt and turmeric.       3.     Once the tomatoes become mushy add the spice powders and mix well.       4.     Add 1 cup water along with sugar and boil for few minutes.     5.     Gravy is ready. Finally add the sev and garnish with coriander leaves.         6.     Serve hot with rotis or naan.                                             Notes

·         You can make the gravy alone and just reheat it and add the sev when needed.       ·         We prefer the sev to absorb flavour of the sabji. If you want the sev to be crisp just sprinkle it above the sabji before serving.   ·         We must use plain sev. Since the sev has salt in it already we should add less alt for the gravy.

 
Colorful isn't it??