Traditional Rajasthani Sev Tamatar Ki Sabzi
Making this scrumptious Rajasthani Sev Tamatar Ki Sabzi is super easy and very quick. This recipe only requires basic kitchen ingredients for cooking.
Recipe Source Link:https://www.mygingergarlickitchen.com/traditional-rajasthani-sev-tamatar-ki-sabzi-recipe-video/
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Prep Time = 5 minutes
Cook Time = 15 minutes
Total Time = 20 minutes
Category = Curry
Cuisine = Indian
Serves = 2
Nutrition Info = 145 calories
Serving Size = 1
» For Rajasthani Sev Tamatar Ki Sabzi:
- 3 tablespoons cooking oil
- 1 medium sized onion, chopped
- 1 teaspoon mustard seeds / rai
- 1 teaspoon cumin seeds / jeera
- 1 tablespoons garlic, chopped
- 2 green chilies, chopped
- Pinch of asafoetida
- 1 large tomato, chopped
- 1/2 teaspoon turmeric powder / haldi
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- 2.5 cups water or as required
- 1 cup sev + 2 tablespoons for garnishing
- 1/2 teaspoon garam masala powder, or less
- 2 tablespoons chopped coriander leaves
» Make Sev Tamatar Ki Sabzi:
- Heat 3 tablespoon oil in a wok/kadhai on medium heat.
- When the oil is hot, add mustard seeds, cumin seeds and let them crackle.
- Once they crackle, add the finely chopped garlic, green chilies and sauté them till the garlic turn golden in color.
- Add the chopped onions and sauté for 3-4 minutes or until they are translucent.
- Add the chopped tomatoes and mix well. Let them cook till they turn mushy.
- Now add the turmeric powder, red chili powder, coriander powder, and salt.
- Mix everything well and cook for 3-4 minutes.
- After 3-4 minutes, add 2.5 cups of water. Mix well and let it boil for 5 minutes.
- Turn the heat to low and add 1 cup sev.
- Mix gently and let it boil for a minute. (You can turn off the heat at this point).
- Add garam masala powder, coriander leaves and mix lightly.
- Top with 2 tablespoon Sev and Garnish it with chopped coriander. Serve hot Rajasthani Sev Tamatar Ki Sabzi with duppad roti or tomato paratha.
- The version I am sharing today is the onion garlic version, but if you don?t like onion-garlic then you can simply skip the onion-garlic and follow the same steps.
- I have been very fond of ratlami sev / namkeen aka crunchy and spicy noodles made from chickpea flour/gram flour (Besan). So I normally use ratlami Sev for making this sabzi. But you can use any other moti namkeen or bhujia for making this sabzi.