Sev ki Sabzi 

Rajasthani Sev Tamatar Sabji is a delicious curry that comes in very handy when there are no vegetables at home and you still want to make a wholesome meal. This curry is made using juicy tomatoes which are sautéed with desi masalas and served with heaps of thick besan sev.

As much as this Sev Ki Sabzi is popular in Rajasthan, it is equally liked in Gujarat as well and why not, as it is really finger-licking and takes no time to get made! However, it’s called Sev Tameta Nu Shaak in Gujarat and is slightly sweet.

Being from U.P. our family was not aware of any such Sabzi, remember;  my childhood days were not tech savvy or internet friendly! In our early childhood days we never knew that there was any such thing as computer 🖥, forget about cell phone!! But even then my mom used to cook sev ki Sabzi as Papa loved besan stuff. Sometimes he would take besan sev and mix that with curd. Mom thought to make Sabzi one day, and it was super yummy and since then, she used to make sev ki Sabzi with chapati for dinner. Tons of desi ghee used to add immense flavor to this simple yet tasty Sabzi and Papa became very fond of it though he did not like gravy sabzi much.

My version may not be authentic Rajasthani but it is easy, simple and yummy.

INGREDIENTS:

1. Besan ka sev- 1 cup

2. Onion sliced- 2

3. Ginger grated or finely choppes- 1 tsp.

4. Tomato- 3 finely chopped

5. Red chilli powder-1 tsp.

6. Kashmiri chili powder-1 tsp.

7. Coriander powder-1 tsp.

8. Turmeric powder-1/2 tsp.

9. Kitchen King masala-1/2 tsp.

10. Meat masala -1/2 tsp.

11. Salt

12. Garam masala-1/4 tsp.

13. Desi ghee- 2 heaped tbsp.

14. Milk- 1-2 cup

15. Cilantro-chopped for garnish

16. Hing-1 pinch

17. Cumin seeds or jeera- 1 tsp.

METHOD:

* Heat ghee in a pot and add hing and jeera.

* When it is darker, add onion and saute till light brown. 

* Add tomato and all the spices except garam masala.

* Cook on medium low flame till oil separates. 

* Add sev (I used store bought this time) and stir carefully. 

* Add milk to make gravy and turn off the flame while sprinkling garam masala. 

* Garnish with cilantro and add Desi ghee on the top while serving. 

NOTE:

My sev was not thick and spicy, so I added spices accordingly,  if you have teekha sev, add even less spices.