Indian cuisine · Vegetable Dishes

Sev Tameta

Gujarati tomato curry, seasoned lightly sweet and spicy and topped with crispy sev only at the table.

Ingredients · for 4 servings

• 800 g ripe tomatoes
• 1 onion
• 1 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 1 pinch asafoetida (hing)
• 1/2 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 tsp sugar
• 120 g sev (chickpea noodles)
• 1/2 bunch cilantro
• 3 tbsp oil
• Salt

Instructions

1. Blanch the tomatoes, peel and finely dice them, cut the onion into fine dice and roughly chop the cilantro.
2. Heat the oil in a wide pot, add the mustard and cumin seeds and toast for 30 sec. until the mustard seeds pop, then stir in the asafoetida.
3. Add the onion and fry for 4–5 min. until translucent, then toast the turmeric and Kashmiri chili powder in for 20 sec.
4. Stir in the tomatoes, sugar and salt and simmer uncovered for 10–12 min. until the curry is thick and oil pools at the edge.
5. Bring to a thick, pourable consistency with 100 ml hot water and let it steep for another 2 min.
6. Ladle the curry into shallow bowls, generously sprinkle with sev and cilantro only right before serving, and serve with flatbread.