Sev Tameta nu Shaak

• Nutrition Information (Estimated per serving): Calories: 300-350 kcal | Protein: 8g | Carbohydrates: 30g | Fat: 18g

• The Story Behind Sev Tameta nu Shaak (History):

  Sev Tameta nu Shaak is a classic Kathiyawadi dish from Gujarat. It is a prime example of the region's ingenious cooking, created out of necessity in an arid land where fresh vegetables were not always available. The "vegetable" in this curry is "sev," a crispy, savory noodle made from gram flour. The sev is added at the very end to a tangy, sweet, and spicy tomato gravy.

  

  
  

• Ingredients (English):

• 1.5 cups Thick Sev (Bhavnagari Gathiya), 2 tbsp Oil, 1 tsp Mustard Seeds, 1 tsp Cumin Seeds, a pinch of Asafoetida, 1 large Onion (finely chopped), 1 tsp Ginger-Garlic Paste, 3 large Tomatoes (pureed), Spices (turmeric, red chili powder, coriander-cumin powder, garam masala), 1 tbsp Jaggery (optional), Salt to taste, Fresh Cilantro.

• Method (English):

• Make Gravy Base: Heat oil. Add mustard and cumin seeds. Sauté onions until golden. Add ginger-garlic paste.

• Cook Masala: Add tomato puree and all powdered spices. Cook until oil separates.

• Simmer Curry: Add 2 cups of water, salt, and jaggery (if using). Bring to a boil and simmer for 5-7 minutes.

• Serve: Turn off the heat. Add the thick sev to the hot gravy just before serving. Garnish with fresh cilantro.

Pro Tips & Fun Facts (Tidbits):

• The most crucial tip for this dish is to add the sev just before serving. Do not cook the sev in the gravy, as it will dissolve and become mushy. The idea is for the sev to absorb some of the gravy but still retain a slight crunch. Using a thick, spicy variety of sev like "Ratla mi sev" is traditional for the best flavor.

  
  

  Instant Pot Method:

•  Use "Sauté" mode to prepare the gravy. Simmer for 5 minutes. Cancel "Sauté" and add sev just before serving.

• Air-Fryer Method:

• Note: This recipe is not suitable for an Air-Fryer.