Sev Tamatar Ki Sabzi | Spicy Kathiyawadi Recipe | काठियावाड़ी सेव टमाटर की सब्ज़ी | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Heat the groundnut oil in a kadhai, then add mustard seeds, cumin seeds, hing, curry leaves, garlic, ginger and green chilli, and sauté briefly until fragrant.
2. Stir in the turmeric and 1 tsp Kashmiri red chilli powder for colour.
3. Add the diced tomatoes, keeping a handful aside for later, and cook on high heat for 3-4 minutes.
4. Cover and cook on low heat for 4-5 minutes, until the tomatoes are completely soft and mushy.
5. Uncover, mash the tomatoes slightly, then add coriander powder, the remaining Kashmiri red chilli powder, cumin powder and garlic chutney if using. Cook until the oil starts to separate.
6. Add the reserved tomatoes and the jaggery and stir well.
7. Pour in hot water to get the desired consistency, bring to a boil, then simmer 3-4 minutes until well cooked and the oil separates again.
8. Add a little more hot water, since the sev will absorb liquid, and adjust the salt to taste.
9. Stir in the sev, fresh coriander and a pinch of garam masala, cook briefly, and serve hot with roti or bread.

Summarized from Your Food Lab's video. Watch it for the details.

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