Sev Tameta Nu Shaak in Gujarati is a delicious recipe made from Ajab’s Long Sev cooked in tangy tomato gravy. This sabzi is made popularly during the festival of paryushan parva when roots and other vegetables are not included in the diet.
Ingredients:
4 cups of tomatoes, chopped in chunks, 1 teaspoon of grated ginger (optional), ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, ¼ teaspoon asafoetida, 1 slit green chilli, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 tablespoon jaggery, 3 – 4 Curry leaves, finely chopped, 1 cup of sev, 2 teaspoons oil, Salt to taste.
Method of Prepeartion
Heat oil in a sauce pan on medium heat; add the mustard seeds, cumin seeds and allow them to crackle. Add the curry leaves, asafoetida, turmeric powder, red chilli powder, ginger, tomatoes and salt. Sauté until all the ingredients are well combined.
Add ¼ cup of water and jaggery and stir until the jaggery is dissolved. Cover the pan, turn the heat to low and allow the tomatoes to simmer until they are soft and tender and leaves enough juices. When you are ready to serve, garnish each serving of the Tameta Nu Shaak with Sev.
