Gujarati Sev Tameta Nu Shaak | Sev Tamatar Ki Sabzi Recipe
A sattvic Gujarati Recipes recipe with tomatoes - halved, ghee, mustard seeds. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Sev Tamatar Ki Sabzi Recipe / Sev Tameta Nu Shaak, prepare all the ingredients and keep ready
sev(1/2 cup) - 2
Place the tomatoes in the pressure cooker along with 2 tablespoons of water and pressure cook for 2 whistles and turn off the heat
tomatoes - halved(6) - 3
Allow the pressure to release naturally
- 4
Once the pressure releases, transfer to a wide plate and allow the tomatoes to cool
tomatoes - halved(6) - 5
Peel the skin off the tomatoes and finely chop them and keep aside
tomatoes - halved(6)sprig curry leaves - finely chopped(1)inch ginger - finely chopped(1) - 6
Heat oil in a saucepan on medium heat; add the mustard seeds, cumin seeds, curry leaves, green chillies and ginger and allow them to crackle and saute for a few seconds
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)sprig curry leaves - finely chopped(1)green chilli - slit(2)inch ginger - finely chopped(1)red chilli powder(1/2 teaspoon) - 7
Add cooked tomatoes, turmeric powder, red chilli powder, jaggery and salt
tomatoes - halved(6)green chilli - slit(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)jaggery(1 tablespoon)salt - to taste - 8
Sauté until all the ingredients are well combined
- 9
Give the Sev Tameta nu shaak a brisk boil for 3 to 4 minutes
sev(1/2 cup) - 10
Once done, add half of the sev, along with 1/4 cup of water and bring it to a boil and turn off the heat
sev(1/2 cup) - 11
Check the taste of the Sev Tameta Nu Shaak and adjust the salt and spices accordingly
sev(1/2 cup)salt - to taste - 12
Once done, stir in the chopped coriander leaves and serve hot
sprig curry leaves - finely chopped(1)inch ginger - finely chopped(1) - 13
Serve the delicious Jain Style Sev Tameta Nu Shaak along with freshly made Gujarati Thepla for lunch or dinner
sev(1/2 cup)
Rate this recipe
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Gujarati Sev Tameta Nu Shaak | Sev Tamatar Ki Sabzi Recipe
A sattvic Gujarati Recipes recipe with tomatoes - halved, ghee, mustard seeds. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Sev Tamatar Ki Sabzi Recipe / Sev Tameta Nu Shaak, prepare all the ingredients and keep ready
sev(1/2 cup) - 2
Place the tomatoes in the pressure cooker along with 2 tablespoons of water and pressure cook for 2 whistles and turn off the heat
tomatoes - halved(6) - 3
Allow the pressure to release naturally
- 4
Once the pressure releases, transfer to a wide plate and allow the tomatoes to cool
tomatoes - halved(6) - 5
Peel the skin off the tomatoes and finely chop them and keep aside
tomatoes - halved(6)sprig curry leaves - finely chopped(1)inch ginger - finely chopped(1) - 6
Heat oil in a saucepan on medium heat; add the mustard seeds, cumin seeds, curry leaves, green chillies and ginger and allow them to crackle and saute for a few seconds
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)sprig curry leaves - finely chopped(1)green chilli - slit(2)inch ginger - finely chopped(1)red chilli powder(1/2 teaspoon) - 7
Add cooked tomatoes, turmeric powder, red chilli powder, jaggery and salt
tomatoes - halved(6)green chilli - slit(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)jaggery(1 tablespoon)salt - to taste - 8
Sauté until all the ingredients are well combined
- 9
Give the Sev Tameta nu shaak a brisk boil for 3 to 4 minutes
sev(1/2 cup) - 10
Once done, add half of the sev, along with 1/4 cup of water and bring it to a boil and turn off the heat
sev(1/2 cup) - 11
Check the taste of the Sev Tameta Nu Shaak and adjust the salt and spices accordingly
sev(1/2 cup)salt - to taste - 12
Once done, stir in the chopped coriander leaves and serve hot
sprig curry leaves - finely chopped(1)inch ginger - finely chopped(1) - 13
Serve the delicious Jain Style Sev Tameta Nu Shaak along with freshly made Gujarati Thepla for lunch or dinner
sev(1/2 cup)
Rate this recipe
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