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Sev Tameta Nu Shaak

Updated: Sep 22, 2021

Preparation Time: 10 min. Cooking Time: 20 min. Serves 4


2 cups Sev

6 Tomatoes

1 Big Onion Very Finely Chopped

1 tbsp Ginger Paste

5 Cloves Garlic Finely Chopped

8-10 Curry Leaves (Mitho Limdo)

2 tbsp Fresh Coriander Finely Chopped

3 tbsp Oil

1 Dry Red Chilli

1 tsp Mustard Seeds

½ tsp Cumin Seeds

¼ tsp Asafoetida

1 tsp Turmeric Powder

1½ tsp Red Chilli Powder

1¼ tbsp Coriander-Cumin Powder (Dhana Jiru)

½ tbsp Jaggery

Salt to taste


  1. With a sharp knife, cut just enough to pierce through the tomato skin, blanch the tomatoes in boiling water for a minute. Peel the skin off before chopping the tomatoes into quarters and set them aside.

  2. Heat the oil on medium-high heat and add the dry red chilli; once hot, add the mustard seeds, cumin seeds, asafoetida, curry leaves and garlic.

  3. Sauté for a minute, then add the onions, cook until soft and translucent. Next, add the ginger paste, turmeric powder, red chilli powder, coriander-cumin powder. Mix well and sauté for a minute.

  4. Add the chopped tomatoes, jaggery, salt and ⅓ cup of water, bring it to a boil, then simmer for 10 minutes or until the tomatoes are soft and runny.

  5. Add the sev and chopped coriander, mix well and serve immediately.

Sev Tameta Nu Shaak | The Rasoi Recipes
Sev Tameta Nu Shaak | The Rasoi Recipes


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