Search Recipes

Recipe of Sev Tamatar dhaba style | How to Make Sev Tameta nu Shaak

Vama Dattani | Thursday, April 02, 2015 |
sev tamatar
Famous gujarati dish made in dhaba style with fresh gram flour strands cooked in tomato gravy

Sev Tamatar or Sev Tamaeta (as we call it in Gujarati) is a simple sabzi made by tempering tomatoes and adding gram flour strands (sev) to it. Sev Tamatar is originally a Kathiawadi dish and you will find this dish served in all popular dhabas and restaurants in Gujarat. 

There are two versions of sev tamatar nu shaak.

1. Sev Tameta Home Version
2. Sev Tameta Dhaba Version

At home Sev tamatar is generally made by tempering the tomatoes and adding precooked deep fried sev at the final stage. While this tastes very good, the dbaba version is slightly different in which fresh gram flour strands are prepared and the sev is cooked with the tomatoes.

This slight variation makes a big difference in the taste. If you have ever tried  Sev Tamatar in a dhaba you must have noticed that it tastes extremely fresh and yummy and completely different from the home version. Today I am going to show you how to prepare the dhaba version.

Tomatoes are generally used to make the base curry, however in Sev Tamatar it is our hero. Sev Tamatar is a best sabzi to make during paryushan when there are restrictions on eating a few vegetables. This sabzi is also a summer specials when the green vegetables are scarce.

If you are looking for other summer dishes check
  1. Papad Ki Sabzi
  2. Dal Dhokli
  3. Gujarati Kadhi
  4. Vaghareli Khichdi
  5. Sev Ki Sabzi
  6. Dum Aloo In Cooker


So lets proceed step by step for making sev tamatar dhaba style


To prepare our dhaba style sev tamatar we first need to roughly chop some tomatoes

In a bowl add gram flour (besan) and add red chilli powder, salt and turmeric powder

Add cooking oil and mix all the ingredients

Now add water slowly and knead it to soft dough and keep it aside. The dough shouldn't be very firm otherwise it will be difficult to make sev strands

Now heat oil in a deep bottom pan

Add mustard seeds and asafoetida. Allow the seeds to crackle

Now add chopped tomatoes

Saute the tomatoes for a minute and add red chilli powder, turmeric powder and salt

Cook the tomatoes for a minute

Now add 2 cups water

Stir well and bring the water to boil

Now take any spoon or vessel which has small holes. I have used the spoon which we use for deep frying. Grease the spoon with little oil and place the dough on spoon. Now place the spoon on top of kadai as shown in the picture below

With help of your hand put slight pressure and allow the dough to pass through the holes. Allow the strands to fall directly in the boiling water.

If you are worried that sev strands will stick to each other then make 1 batch of sev and add it to water and then add another batch. Follow this step till all dough is used.

Allow the gram flour strands (sev) to cook for few minutes

Dhaba Style Sev Tamatar is ready. Garnish with coriander leaves and serve hot with parathas


Recipe of Sev Tamatar(Dhaba Style)

Sev Tamatar Famous gujarati dish made in dhaba style with fresh gram flour strands cooked in tomato gravy
Cuisine: Indian
Category: Main
Serves: 2
Author:
Prep Time: Cook Time: Total Time:

Ingredients
    For making Sev
  • 1/2 cup Gram Flour(Besan)
  • 1 tablespoon Oil
  • 1/4th tablespoon Turmeric Powder
  • 1/4th tablespoon Red Chilli Powder
  • Salt to Taste
  • For making Sabzi
  • 2 Tomatoes
  • 1/4th tablespoon Mustard Seeds
  • Pinch of Asafoetida
  • 3-4 tablespoon Oil
  • 1/4th tablespoon Turmeric Powder
  • 1/4th tablespoon Red Chilli Powder
  • Salt to Taste

Instructions
  1. Roughly chop some tomatoes
  2. In a bowl add gram flour (besan) and add red chilli powder, salt and turmeric powder
  3. Add cooking oil and mix all the ingredients
  4. Now add water slowly and knead it to soft dough and keep it aside
  5. Heat oil in a deep bottom pan
  6. Add mustard seeds and asafoetida. Allow the seeds to crackle
  7. Now add chopped tomatoes
  8. Saute the tomatoes for a minute and add red chilli powder, turmeric powder and salt
  9. Cook the tomatoes for a minute and add 2 cups water
  10. Stir well and bring the water to boil
  11. Take any spoon or vessel which has small holes
  12. Grease the spoon with little oil and place the dough on spoon. Place the spoon on top of kadai.
  13. With help your hand put slight pressure and allow the dough to pass through the holes. Allow the strands to fall directly in the boiling water.
  14. Allow the gram flour strands(sev) to cook for few minutes
  15. Dhaba Style Sev Tamatar is ready. Garnish with coriander leaves and serve hot with parathas.

This is the way they serve in a dhaba. Sev Tamatar Sabzi, paratha, some onions and green chillies, Yummy:)

Sev Tamatar
Tips
  1. Always take a deep vessel for making this sabzi. So that all sev(strands) can be easily dipped in boiling water
  2. Serve the sabzi immediately after preparing it
  3. Always put the strands in hot boiling water. If the water is cold strands will stick to each other
  4. You can even use a sev machine to make the sev
  5. The dough you make for sev should be soft otherwise it will be difficult to make sev
  6. If you find the dough sticking to your palms and spoon you can always grease them
  7. Do not cook the tomatoes for more than a minute because they will turn into a gravy which we do not want
If you are looking for other gujarati recipes check Sev Nu Shaak, Tikha Gathiya, Kaju Karela, Patra

11 comments:

  1. cool, never knew you can make sev-tomatoes like this...non-fried and tasty. cant' wait to try. thanks!

    ReplyDelete
  2. Genaraly I use milk instade of water. and use ready made sev.

    Today I will try with this way with milk.
    Thanks,

    ReplyDelete
    Replies
    1. I think you are talking about a dessert...that is made up of milk & ready made sev. This is a curry eaten with Indian flat bread by side.

      Delete
    2. Yes, Vama it is Curry and eaten with Indian flat bread, I am also Gujju and leaving in Australia.
      I learn from My younger sister-in-law - Neha JAYSWAL. She is in Madhya Pradesh.
      Believe me, It is really spicy recipe.
      I made it two weeks before, Making fresh sev with milk. It was awesome.
      I like fresh sev method because there is no need oil for dip fry.

      Thanks,

      Manoj JAYSWAL

      Delete
    3. Jay nice to know that you are a gujju. I have always had as per the above recipe, will surely try your way too.

      Delete
  3. very good visual explanation.

    ReplyDelete
  4. Can i please ask it looks like a dough am a bit confused about the consistency though

    ReplyDelete