Authentic Kathiyawadi Sev Tamatar Ki SabziVeg
Learn how to prepare an authentic Kathiyawadi Sev Tamatar Ki Sabzi, a classic and flavorful Dhaba-style dish. This quick and easy recipe combines tangy, stewed tomatoes with crunchy sev or gathiya, perfectly balanced with aromatic spices like mustard seeds, cumin, ginger, garlic, and green chili. Finished with a touch of jaggery and fresh coriander, this comforting meal is a staple in many homes. Follow these simple steps to bring the taste of a traditional Indian Dhaba to your kitchen.
Ingredients
300 g Tomato (chopped)
Thick sev/gathiya : ¾ cup (plus some for garnish)
3 tbsp Clarified Butter (Ghee)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 pinch Asafoetida Powder (Hing)
1 tbsp Ginger-Garlic-Green Chilli Paste
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Coriander Powder
1 tsp Sugar
1 cup Water
to taste Salt
For garnishing Coriander Leaves (chopped)
Instructions
1
Chop the ripe tomatoes into medium-sized dice or fine pieces.
2
Crush the ginger, garlic, and green chillies together into a paste.
3
Add oil and ghee to a wok or pan and heat it over a medium flame.
4
Once the oil is hot, add mustard seeds.
5
When they start to crackle, add cumin seeds, followed by the crushed ginger-garlic-green chilli paste. Sauté for about 30 to 40 seconds.
6
Add a generous pinch of asafoetida (hing) to the pan.
7
Add the chopped tomatoes and salt.
8
Mix well and let them stew on a low flame for 12–15 minutes until they soften into a stew-like consistency.
9
Add the turmeric powder, red chilli powder, coriander powder, and jaggery (or sugar).
10
Pour in the water, give it a quick mix, cover the pan, and let it cook for another 3 minutes on a low flame.
11
Remove the lid, stir the tomato mixture, and add the thick sev or gathiya. Turn off the flame immediately.
12
Sprinkle freshly chopped coriander leaves and a little extra sev or gathiya on top.
13
Mix once more and serve immediately to maintain the crunch.
