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Speedy Sev Tamātar [Vegan]
Sev (gram flour/chickpea flour–fried savory noodles) is something you should always and forever have in your snack cabinet. Other than chāt, or some other kind of street food, I use it often to make this twenty-minute gravy. My mom would make several versions of this for my after-school lunch—sometimes with... Read More
Ingredients You Need for Speedy Sev Tamātar [Vegan]
How to Prepare Speedy Sev Tamātar [Vegan]
- Heat the oil in a saucepan over medium heat until shimmering. Add the cumin seeds, and cook for about 30 seconds, and then stir in the garlic, onion, curry leaves, if using, and hing. Cook, stirring frequently, until the onion is softened and lightly browned, about 5 minutes.
- Add the bay leaves, tomatoes, ground turmeric, ground coriander, Kashmiri red chili powder and salt, and cook for 8 to 10 minutes, stirring occasionally.
- Stir in the ginger, sugar and 3/4 cup (180 ml) water. Cover and continue to cook for another 5 minutes. Turn off the heat, and stir in the cilantro. Season with some salt, if needed. Top with sev just before serving.
Notes
How to Enjoy
- To serve, using your hands, tear a chunk of flatbread or parātha, dip into sev tamātar and eat the whole morsel in one scoop. You can also serve the gravy over rice.
- Any leftovers can be stored in the refrigerator for up to a day. Reheat in the microwave or on the stovetop.
Tips
- You can also use canned diced tomatoes. Make sure they are not flavored with spices and herbs.
- Sev is available in most South Asian stores and in the international food aisle of many large grocery retail chains. Any variety works well here, although I prefer the thicker variety as they hold up well when added to the hot tomato base. The sev should remain slightly crisp and not completely melt into the gravy.

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