Sev Tamatar Ki Sabji (Rajasthani Style)


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 sabji

An incredibly easy and tasty sev tamatar ki sabji is a Rajasthani speciality which is cooked quite often in my kitchen. Whenever I am short of vegetables the only dish which 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. Though a thick variety of sev is used in this dish yet 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


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/asefotida 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


Heat oil in a pan and add heeng/asefotida powder followed by grated onion and sauté till the colour changes Add grated ginger and stir.
Add grated tomatoes and 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