Sev Tameta Nu Shaak

Shaak - Gujrati word for subzi / curry

Over the years, I have noticed this shaak in so many websites / blogs featuring Gujarati cuisine that I didn't have to put it in my "favorites folder" but instead it remained in my memory folder for so long. When I am exploring regional cuisines of India during this marathon, I thought why not post this today. Tomato - onion subzi is a common preparation through out the Indian subcontinent but what sets this shaak apart is the interesting addition of sev - the deep fried strands of spicy chickpea flour batter, to it. The fine variety sev is used in this particular shaak and the crispy, crunchy sev definitely makes the simple subzi "special". I used both besan and tomato sevs.

Ingredients for 2 -3 servings:
2 big onions (1.5 cups chopped/ thinly sliced)
3 tomatoes (2 cups chopped)
1/2 - 3/4 cup fine sev (store bought / home made.)
2 -3 tsp oil
1 tsp each - mustard seeds & cumin seeds
1/4 tsp turmeric powder
1/2 tsp sugar (optional)
Minced cilantro for garnish

Method:
1. Heat oil in a kadai / pan. Add mustard seeds and cumin seeds.
2. When mustard seeds start to crackle, add the onions and turmeric. Fry the onions on low flame till they turn translucent.
3. Then add the tomatoes and continue to cook till they turn into a fine mush.
4. Add the salt, chili powder and sugar if using. Stir well and let it cook for a couple of minutes more and turn off the stove.
5. Just before serving, add the sev to the cooked tomato - onion mixture and stir once to combine. Garnish with cilantro.
This goes well with all Indian breads.

This goes to Sanyukta's Cooking with the Whole Foods - Tomato, an event originally started by Kiran.

Check out the other bloggers doing this Blogging Marathon.
30 minute meals:Priya Mahadevan, Pavani
Salad: Ila, Divya Vikram
Entries for the ongoing events: Priya Suresh, Harini & me
Kid friendly dishes: Vatsala, Jay, Kamalika

Rice dishes: Veena KrishnaKumar, Padma Rekha, Priya Srinivasan

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