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Learn to make authentic Kathiyawadi Sev Tamatar Ki Sabzi, a classic, tangy, and flavorful dish that’s a staple in many households. This dhaba-style recipe features juicy tomatoes stewed with aromatic spices like ginger, garlic, green chilies, and a hint of asafoetida. Finished with crunchy sev or gathiya, this quick and easy dish is perfect for a comforting meal. Serve it hot with fresh coriander and enjoy the perfect balance of spice and texture in every single bite.
300 g Tomato (chopped)
¾ cup Thick sev/gathiya
3 tbsp Clarified Butter (Ghee)
1 tsp Mustard Seeds
1 tbsp. Ginger-Garlic-Green Chilli, crushed
1 tsp Cumin Seeds
A pinch Asafoetida Powder (Hing)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Coriander Powder
1 tsp Sugar
1 cup Water
handful Fresh Coriander
to taste Salt
1
Heat oil and ghee in a wok. Add mustard seeds and cumin seeds.
2
Once crackled, add crushed ginger-garlic-green chilli and a generous pinch of asafoetida. Stir for 30-40 seconds.
3
Add chopped tomatoes and salt. Let it stew on low flame for 12-15 minutes until it converts into a stew.
4
Mix in turmeric powder, red chilli powder, coriander powder, and jaggery (or sugar). Pour in water and cook covered on a low flame for 3 minutes.
5
Turn the flame off. Add the thick sev/gathiya and give it one final mix.
6
Garnish with fresh coriander leaves and a sprinkling of extra sev.
3 servings per recipe
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