Called Sev Tamatar ki Sabji in Hindi and Sev Tameta nu Shaak in Gujarati, this spicy, tangy, sweet tomato curry is topped with sev (fried, crispy, gram flour vermicelli). This recipe is made without onion and garlic.
First rinse and then finely chop the tomatoes, ginger and green chilli.
Heat oil in a pan. Add mustard seeds and crackle them on low heat.
Then add cumin seeds and sauté till they change color. This takes a few seconds.
Then add chopped ginger, green chilies and asafoetida. Stir and saute on low heat for 10 to 12 seconds or until the raw aroma of ginger goes away.
Add the chopped tomatoes.
Stir to mix. Add the spice powders - turmeric powder, red chili powder, coriander powder and cumin powder.
Mix very well. Sauté for a minute on low heat. Then add salt as required and sugar.
Mix and continue to sauté. You have to stir a few times so that the tomatoes get cooked evenly.
Sauté on low to medium heat till the tomatoes soften and become pulpy or mushy.
Then add water. Stir to combine.You can make the curry more thick also, if you prefer, by adding less water.
Bring the tomato curry to a simmer. Turn off the heat and check the taste. Add more salt and sugar if required.
When done, pour the tomato curry or sabzi in serving bowl/bowls.
Sprinkle sev evenly all over on top of the curry.
Garnish with coriander leaves and serve the Sev Tamatar ki Sabji or Sev Tameta nu Shaak with phulka, chapati or methi thepla or bajra roti.
Notes
Instead of sev, you can use gathiya. If you add gathiya, then mix it with the curry or gravy.
Use fresh, ripe, juicy, red tomatoes that are not very tangy. A slight sweetness in the tomatoes is preferred for this curry. If in case the curry becomes very sour, then increase the amount of sugar.
You can also use jaggery instead of sugar. If you are not a fan of sweet taste in the curry, feel free to omit adding the sugar.
For a spicy curry, increase the amount of green chillies and red chilli powder.
I have not added onion and garlic, but you can add these two ingredients.