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 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


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


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