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.
Serves: 4
Time: 20 Mins
Ingredients
- 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
Method
- 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.
Sev Tamatar
Never tried this but it sure sounds delicious..i love sev!
Do try it, Sanjana. It is a change from he regular sabzis. 🙂
This would be lovely with some hot puris
Very true….. But in deference to the waist line I am trying to regain, I stuck with phulkas 🙂
lol……hmmm, a point to consider
Have tried Tomato sauce in pasta but chickpea noodles in tomato gravy is awesome thought Aruna:-) will try soon..how do u get such ideas
Ayyo…. These are traditional recipes. This one from Gujarat
Oh is it.. I am laughing at my ignorance.. 🙂
Hey don’t! I travel a lot. Have travelled a lot all my life. Living in Mumbai and having parents who worked in central government institutions means we have family friends from all communities. So lots of exposure to food.
Oh ya Aruna. Never visited north.. I am glad to learn from you guys:-) everyday its learning here
That is so true. Even in the South, so many new dishes and cooking techniques to learn.
Yes Aruna:-) totally agree
My immediate neighbours are Gujaratis, Kutchis, Sindhis, Syrian Christians, Goan Christians, Punjabi Hindus, Marwadis, Tulu-speaking people, Namboodaris, Iyers…
Wow you are so lucky to get such people around. This is something I like in India, friendly neighbor s such a boon
Awesome dish Aruna. …tasted this when i visited Mumbai but never tried this now from your description and recipe am tempted to try this. …am bookmarking this. ….
Wow Aruna! this is one of my fav! Sev ki subzi and reminds me of my schooldays somehow.. 😉
A great recipe, I’m sure it would have been absolutely divine as you used aloo bhujia too…yum!
Hi Radhika, it is really crunchy 🙂 If you are using aloo bhurji add it just about 5 mins before eating.
Wow, this looks so flavorful. Thanks for brining it to FF, and have a wonderful weekend. 🙂
Can I come to your next businesses trip? 😉
This sounds fantastic, I’d definitely want to make it, and I think the ingredients are available from my local Indian grocer. Thank you for sharing the recipe with us at Fiesta Friday, happy partying!
Please do…. It would be wonderful to have another foodie along. Yes, you should find the bhurji a or sev in any Indian grocery shop. 🙂
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