This is so wonderful to think that we are blessed with such culinary skills to transform our tea-time snack into a yummy delightful main course dish. One such dish is Sev Tamatar Ki Sabji. To make this dish the besan sev which we enjoy with our evening tea is used as a key ingredient in this Rajasthani-style sabzi
An incredibly easy and tasty sev tamatar ki sabji is a Rajasthani specialty that is cooked quite often in my kitchen. Whenever I am short of vegetables the only dish that comes to my mind to cook is this tangy-spicy yet delicious sabji. The tang comes with juicy tomatoes and a dash of lime juice which is added just before to finish the dish. A thick variety of sev is used in this dish and they are added after the gravy is cooked. This is done to avoid them being mushy
Course – Main Course
Cuisine – Indian (Rajasthani)
Prep Time – 10 Min
Cook Time – 15 Min
Total Time – 25 Min
Yield – 4 Servings
Author – Bharti Dhawan
Ingredients
1- Besan Masala sev (moti/thick variety) – 1 cup
2- Tomatoes – 2 big-sized (grated)
3- Onion – 1 big-sized (grated)
4- Grated ginger – 1 tsp
5- Chopped green chilly – 1 tsp
6- Heeng/asafoetida powder – 1 tsp
7- Salt – 2 tsp
8- Garam masala powder _ 1 tsp
9- Dried coriander powder – 1 tsp
10- Haldi/turmeric powder – 1 tsp
11- Kashmiri Red chilly powder/degi mirch powder – 1 tsp
12- Water for gravy – 5 cup
Instructions
Heat oil in a pan and add heeng/asafoetida powder followed by grated onion and sauté till the colour changes Add grated ginger and stir.
Add grated tomatoes, salt, and all the powdered spices and stir them for a while
cook this masala until oil leaves the pan
Add water and let the gravy boil for 4-5 minutes to cook well
Switch off the gas and let the gravy cool down a little. Time to add sev and lime juice and mix well.
In a minute or two sev will absorb a moderate amount of gravy. Now the sev tamatar dish is ready to serve with roti or parantha
