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Sev tomato curry
Sweet-sour tomato curry topped with crisp gram flour sev
A quick Gujarati and Kathiawadi favourite: ripe tomatoes cooked down into a sweet, sour and gently spiced curry, with fine jini sev stirred in at the very last moment so it stays slightly crunchy. Serve sev tomato curry hot with chapaties.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the tomato curry
For the tempering
For the sev
To garnish
Method
0/4 doneStep 1: Heat 2 tbsp oil in a pan and add ½ tsp mustard seeds, ½ tsp cumin seeds and 1 pinch asafoetida (hing). Let them crackle.
1 minStep 2: Add 1 ⅛ lb ripe tomatoes, ½ tsp ginger paste, 1 tsp chilli paste, 1 tsp coriander-cumin powder, ½ tsp red chilli powder, 2 tsp jaggery, ¼ tsp ground turmeric, 1 tsp salt and ½ cup water. Cook for 20 minutes, stirring now and then, until thick.
20 minStep 3: Just before serving, make the curry piping hot and take it off the heat. Add 3 ½ oz jini sev (fine gram flour sev) and mix well.
Step 4: Garnish with 2 tbsp fresh coriander and serve sev tomato curry straight away with chapaties.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 6 g
- Carbs
- 25 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sev tomato curry take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of ginger paste?
- Grated fresh ginger, same amount.
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