Last week, I was in Indore at the factory of a leading commercial vehicles manufacturer for 3 days.
Those who have visited or know of Indore will acknowledge that it is a city renowned for its hospitality. Indoris are some of the most warm people you will meet anywhere in India. They also love their food. Indore is a foodie’s paradise with the Chappan Dukan area of Indore being the epicentre. Chappan Dukan literally means 56 shops and it is a lane where you can have some of the most delicious food on earth. Be it ghee-fried Kachoris or Samosas or Indore’s favourite breakfast of Pohe and Jalebi or then its famous milk sweets you will find everything here in one lane.
In fact, as soon as I landed, I was treated to a spicy kachori for breakfast at the client site. 🙂
More about my foodie adventures in Indore a little later! I am still recovering from all the delicious food and warm hospitality.
Anyway, I shall spare you the gory details of my over-indulgence (I will, however, treat you to the recipes).
One of the things I did before returning was to to buy some amazing sweets and namkeen. I was taken to Om Namkeen where I bought regular Mathri, Harii Mirch-wali Mathri, and of course, assorted types of sev.
As Wikipedia enlightened me, the best description for sev is deep friedchickpea noodles. I really cannot argue with that technically accurate description but my family is is splits as I write this post!!! 😀
I could not but yield to the temptation of using this appellation in the title of the post.
During the course of the 3 days that I was there, one of the dishes I had for lunch was Sev ki Sabzi. I don’t know how (I really don’t) how I missed writing about this yummy dish.
Given that I was loaded with assorted sev (including a deadly double-laung wali sev or a sev with a double dose of cloves), I was determined to make this sabzi as soon as I got home. While there are many variations of this sabzi, I choose to make the Gujarati Sev Tamatar nu Shak. Believe you me, you must try it once.
I use two types of sev; aloo bhujia and double-laung wali ratlami sev. You can use any version and just one type.
Time: 20 Mins
- Sev – 100 gms
- Tomato – 3 Large
- Onion – 1 Large (optional)
- Red Chilli Powder – 1/2 tsp or to Taste
- Garam Masala – 1/2 tsp
- Turmeric – 1/8 tsp
- Mustard Seeds – 1/2 tsp
- Oil – 1 tsp
- Salt to Taste
- Peel and chop the onion into 1/4″ pieces.
- Chop the tomato into 1/4″ pieces.
- Heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the onion pieces and fry till they are transparent.
- Add the tomato pieces and fry till the tomato is stewed.
- Add red chilli powder, garam masala, turmeric and salt.
- Mix well.
- Add the sev and mix well.
- Set aside for 10 minutes.
- Serve with hot rotis or phulkas.