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Sev Tamatar

Sev Tamatar

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Sev Tamatar is a majestic, robust, and profoundly aromatic Gujarati specialty celebrated for its spicy tomato base and crunchy sev topping. This recipe features a savory mash of tomatoes and onions simmered with ginger and green chilies, finished with thick 'Ratlami' sev. Known for its sophisticated flavor and popularity as a quick lunch or dinner option, it represents the soulful heart of traditional Kathiyawadi culinary arts. Its taste is intensely savory and zesty, with the high-heat roasting providing a unique professional-grade charred finish to the spices. This dish is a mandatory staple for busy weekday meals and is often served with paratha or bajra rotla. Best enjoyed hot from the professional-grade griddle.

Prep Time10 mins
Cook Time15 mins
Servings2 People
DifficultyEasy
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Ingredients

1 cup Thick Sev (Ratlami or Gathiya)
3 large Tomatoes, finely chopped
1 small Onion, finely chopped
1 tsp Mustard seeds
1/2 tsp Asafoetida (Hing)
1 tbsp Ginger-Garlic paste
1 tsp Red chili powder
1/2 tsp Turmeric powder
2 tbsp Oil
Fresh Coriander for garnish
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Cooking Instructions

Tips & Secrets

  • Using thick Ratlami sev is mandatory for achieving the most professional-grade robust flavor and texture.
  • Ensuring the tomatoes are fully cooked until mushy is the absolute secret to achieving a professional-grade stable gravy.
  • The addition of a little sugar provide the essential professional-grade balance to the acidity of the tomatoes.
  • Always add the sev at the absolute end; this is the professional key to providing the signature professional-grade crunchy mouthfeel.

Nutritional Information(Per 1 bowl (250g))

Calories

240 kcal

Protein

6g

Fat

18g

Carbs

14g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.