Allergens in Sev Tameta nu Shaak: mustard.
Ingredients
Quantities for 4.
- 600g, ripe, roughly chopped Tomato
- 100g, pressed through a sev maker and fried Besanor simply use 100g ready-made nylon sev
- 1 medium, finely chopped Onion
- 4 cloves, crushed Garlic
- 2, slit Green Chilli
- 3 tbsp Neutral Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 10 Curry Leaves
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1/2 tsp Turmeric
- 1.5 tsp Chilli Powderkashmiri for colour without heat
- 2 tsp Coriander Powder
- 1.5 tbsp, grated Jaggery
- 300ml Water
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Use properly ripe tomatoes; the gravy has nothing else to hide behind.
- Keep the sev in a sealed box until the moment you serve. It goes limp within two minutes of hitting the gravy, which is the point, but only on the plate.
- Make the gravy slightly thinner and sweeter than you would eat it plain. The sev soaks up liquid and mutes it.
Method
- Heat the oil and pop the mustard seeds, then add the cumin, curry leaves and asafoetida.
- Add the onion and garlic and fry 5 minutes until the onion is soft and translucent, not browned.
- Stir in the turmeric, chilli powder and coriander powder off the heat for 10 seconds so they bloom without burning.Ground spices scorch in hot dry oil in under a minute. The tomatoes should follow immediately.
- Tip in the tomatoes, green chilli and salt and cook 8 minutes, pressing them down, until they collapse and the oil beads at the edges.
- Add the jaggery and the water and simmer 6 minutes into a loose, pourable gravy.It should be soupier than a normal shaak. Thin it further if in doubt.
- Taste and balance: it wants to land sweet first, then sour, then hot.
- Ladle into bowls, pile the sev over the top and scatter the coriander.
- Serve at once with rotli or bhakri, while the sev is still crunchy.
Storage
The gravy keeps 3 days refrigerated and reheats well with a splash of water. Never store it with the sev in. Add that fresh each time.
Nutrition Good estimate
One serving of Sev Tameta nu Shaak (312 g) is about 269 calories, or 87 calories per 100 g.
Low protein: 8 g a serving, 12% of the calories
| Per serving312 g | Per 100 g | |
|---|---|---|
| Calories | 269 kcal | 87 kcal |
| Protein | 8.3 g | 3 g |
| Carbohydrate | 32.1 g | 10 g |
| of which sugars | 13.8 g | 4 g |
| Fibre | 6.3 g | 2 g |
| Fat | 13.0 g | 4 g |
| of which saturated | 1.4 g | 0 g |
| of which unsaturated | 10.7 g | 3 g |
Nearest database match used for asafoetida, curry leaves, jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.