Wednesday, January 3, 2007
Sev Tameta Nu Shaak……
Just speak this 4 words in front of any Gujarati or specially “ Kathiyawadi” people and look at their expressions….! I bet 90% of them will feel happy just by hearing the name; there will be pleasing expressions worth watching at. This is a main course dish, which normally accompanied by Thepla or Paratha. Not only a delicious dish, but also quick , easy to make and looks very different than normal main course dishes. This idea came to my mind ,when I saw 'Adadiya' on Trupti’s Blog. This is going to be an addition to gujarati dishes , I have posted here . Also humbly submitting this to VKN for FAHC campaign . Here is how I make this tangy , tasty ,sweet and spicy dish .
6-7 Ripe tomatoes,
1 tsp garlic minced with 1 tsp red chilie powder,
½ tsp each cumin seeds and mustard seeds,
Shredded jaggery ,
Salt to taste,
½ tsp oil,
Besan Sev( to mix with , it should be of medium thickness, as shown in picture here)
Coriander leaves to garnish.
Cut the fresh ripe tomatoes into small pieces.
Heat oil in a Kadhai , and add mustard seeds to it. When they start spluttering add cumin seeds and then add tomato cut into small pieces.
Mix it , and let it cook for a while covering lid to vessel . it will start making some gravy of tomato soon, stir it occasionally , add jaggery to it. Let it cook until there is enough gravy of tomato and it is well cooked. Add red chili and garlic paste to it and next add salt. Mix it well and add Sev to it. It will absorb much portion of the gravy, so take care to choose ripe tomato , which will make enough of gravy for this dish .
One can also add some water to make more of geavy while it is half cooked, and then finally when cooked enough with thick gravy add sev to it. Still I will recommend you to make it without adding additional water, the real taste of it is too good.
I had this accompanied by Paratha.
Posted by Pooja at Wednesday, January 03, 2007