Sev Tamatar recipe | सेव टमाटर की सब्जी । Sev Tamatar ki sabji kaise banaye
Sev Tamatar is a curry which can be made easily and instantly. It has a crunch of tomatoes and softness of Sev. Serving it along with varieties helps to make it more delicious.
Here is step by step representation of the recipe along with pictures to make Scrumptious Sev curry. It has a lip-smacking taste of tomatoes and a combination of crunchiness with the softness of Sev makes it more tempting.
Direction :
Getting Ready :
For the Sev
Add a ¼ teaspoon of salt, a teaspoon of oil to a cup of chickpea flour.
Add a ¼ cup of water in the intervals and knead the soft dough.
Preheat oil in a wok and the rightly heated oil is required to fry the Sev.
Place some dough over the ladle, press it with your palm and extract Sev in the wok.
After frying the Sev for 1 to 2 minutes, separate them using the ladle.
Fry until they become golden brown and drain them out once they have fried.
After draining them, keep them aside to cool down.
For the curry
Preheat a wok, add a ½ tsp of black mustard seeds, a ½ tsp of cumin seeds to it.
Add a ½ pinch of asafoetida, a ½ tsp of turmeric powder, 2 finely chopped green chilli, an inch of grated ginger, 4 finely chopped tomatoes, a tsp of coriander powder, a tsp of red chilli powder to it.
Add a ¾ tsp of salt to it and cook while covering it for 3 minutes on medium flame
After a while, add a cup of water to it and let it simmer for a while.
Add a cup of Sev, a ¼ tsp of Garam Masala, some finely chopped green coriander to it and stir well.
Cover and cook it on low-medium flame for 5 minutes.
The curry will be cooked after 5 minutes.
Sev tomato curry is ready to be served, garnish it with finely chopped green coriander.
Suggestions
- You can use pre-made Sev instead of making it instantly.
- You can use the Sev maker instead of ladle for making the Sev.
- You can increase or decrease the quantity of red chilli powder according to your taste.
- Rather than finely chopping the tomatoes, you can grind and use them.
- Chickpea flour - 1 cup (100 grams)
- Tomatoes (finely chopped) - 4 (250 grams)
- Oil - 2 to 3 tbsp
- Green coriander (finely chopped) - 2 to 3 tbsp
- Cumin seeds - ½ tsp
- Mustard seeds - ½ tsp
- Asafoetida - ½ pinch
- Coriander powder - 1 tsp
- Ginger (grated) - 1 tsp
- Green chilli (finely chopped) - 2
- Turmeric powder - ½ tsp
- Garam masala - ¼ tsp
- Salt - 1 tsp
- Oil - for frying
- For the Sev
- - Take a cup of chickpea flour, add a ¼ tsp of salt, a tsp of oil to it and mix well.
- - Add a ¼ cup of water in intervals to knead the soft dough.
- - Preheat oil in a wok and the rightly heated oil is required to fry the Sev.
- - Place some dough over the ladle, press it with your palm and extract Sev in the wok.
- - After frying the Sev for 1 to 2 minutes, separate them using the ladle.
- - Fry until they become golden brown.
- - Drain them out once they have fried.
- - Keep them aside to cool down.
- For the curry
- - Preheat a wok, add a ½ tsp of black mustard seeds, a ½ tsp of cumin seeds to it.
- - Add a ½ pinch of asafoetida, a ½ tsp of turmeric powder, 2 finely chopped green chilli, an inch of grated ginger, 4 finely chopped tomatoes, a tsp of coriander powder, a tsp of red chilli powder to it.
- - Add a ¾ tsp of salt to it and cook while covering it for 3 minutes on medium flame.
- - After a while, add a cup of water to it and let it simmer for a while.
- - Add a cup of Sev, a ¼ tsp of Garam Masala, some finely chopped green coriander to it and stir well.
- - Cover and cook it on low-medium flame for 5 minutes.
- - The curry will be cooked after 5 minutes.
- - Sev tomato curry is ready to be served, garnish it with finely chopped green coriander.
- Serving
- - Serve it along with Paratha, Chapati, Rice or anything you desire.
- - The cooked quantity of curry will be enough for 3 to 4 members of a family
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