I ate sev tomato curry—or “sev tameta nu shaak” as Gujaratis call it—for the first time after I married my Gujju husband, Kalpesh. Like most Gujarati dishes I loved this sabzi. This sabzi is such a great option if you are out of vegetables but have tomatoes stocked up, or when guests are coming over and you don’t want to chop 10 different vegetables. For the longest time, Devansh didn’t like eating tomatoes with the peel on. When he was a toddler, I used to peel the tomatoes if I needed to add to them to dishes like scrambled eggs; frankly I made these dishes very occasionally to avoid peeling. 😉 Mostly I would cook tomatoes along with other vegetables and mash them to add to khichdis, upma etc. After he turned 3 or so, he would eat them in cooked form in sabzis but would make gagging sounds if he got even one peel in kachumer or raita. But past few months he seems comfortable to eat tomatoes even in raw form in kachumbers etc. So I started making this sev tomato curry for him and he manages it fine even if he gets a small piece of tomato peel in his mouth.
In my house deciding what to cook so that everyone will have it is a HUGE task. But this sev tomato curry is one of the few dishes everyone likes. My in-laws like it spicy, husband likes it spicy and without sugar, my mother likes it without sev. But the base tomato curry remains the same and can be modified with minimal effort so that entire family can enjoy it. If you want to make this sabzi for younger kids, you can peel the tomatoes if you want. That way you don’t need to cook something separately for them. Hope you all enjoy this recipe of sev tamatar sabzi useful.
Sev Tomato Curry (Sev Tamatar Sabzi) Recipe
- 7-8 medium-sized tomatoes chopped
- 3/4 th cup sev
- 1 tbsp finely chopped ginger
- 1 green chili chopped
- 1/4 th tsp mustard seeds rai
- 1/3 rd tsp cumin seeds jeera
- 1/4 th tsp asafoetida hing
- 1/3 rd tsp turmeric powder haldi
- 3/4 th tsp jeera powder
- 3/4 th tsp coriander dhania powder
- Half tsp red chili powder
- 3/4 th tsp sugar
- Salt to taste
- 1 tbsp oil
- Chopped coriander for garnishing
- Heat a kadhai and then add oil.
- Add mustard seeds after oil heats up, and when they start to crackle, add cumin seeds.
- Add hing, chopped ginger, and green chili pieces. (If you are making the curry for younger kids who may not want chili pieces in their food, add big pieces and then take them off before serving the curry to the kids.)
- Sauté for half a minute and then add chopped tomatoes.
- Stir the tomatoes properly, and then add haldi, jeera powder, dhania powder, red chili powder, and salt.
- Mix properly and cover the pan with a lid.
- Cook the tomatoes on medium-low heat till the tomatoes get cooked properly (for 7-8 minutes).
- Take off the lid and add about 3/4th cup water.
- Mix properly, and then increase the flame and cook the sabzi on medium-high heat till it comes to a boil.
- Lower the flame and allow the sabzi to simmer.
- Add sugar and turn off flame. (You can avoid putting sugar if you like but in the authentic Gujarati recipe, they add sugar.)
- Serve the sabzi in individual bowls and top it with sev and chopped coriander.
Add sev just before you are ready to eat the sabzi as soggy sev doesn't taste good.