Kutchi & more · From other cooks · Family dishes
Sev Tamatey
Sev in a tomato gravy
A Rajasthani dish of crisp besan sev in a quick tomato gravy, which the community makes too.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Heat the oil and add the jeera and hing. Add the chilli and ginger.
Add the tomato purée and the powders and cook until the oil separates.
Add the water, sugar and salt and simmer for .
Add the sev just before serving, because it softens fast. Garnish with coriander.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Phulko.
Recipes mentioned here
Nutrition
EstimatedPer serving
190 kcal
- Protein
- 5 g
- Carbohydrate
- 17 g
- Fat
- 12 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
570 kcal
- Protein
- 14 g
- Carbohydrate
- 52 g
- Fat
- 37 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Working recipe. No published recipe exists for this dish, so this one was put together from similar Bhatia recipes. Every family has its own way of making it, and we would love to hear yours.