This Indian tomato curry is served with sev, a kind of vermicelli made from gram flour. It has a nice tangyness from the sourness of the tomatoes and the spices in it, with a nice crunch from the sev.
When my wife heard that I’m doing a week of Gujarati food, she got very excited and told me to make tameta nu shaak with sev. It is actually very simple to make and very tasty. To me, it felt like a kind of in between of a tomato soup and a spicy salsa…
It turned out to be a lot spicier than in my mind, but three teaspoons of chili powder should have been enough of a hint 🙂 (other recipes I found use less, so please adjust to your taste). It tastes great though, especially together with roti, an Indian wholgrain flatbread. If you like spicy food (I assume you do, why else looking for Indian recipes?), try it out. It is super simple to make and it definitely satisfies your cravings for spicy, umami food 🙂
Sev you get in any Indian store, or online. Typically Ratlami sev is used, I used bhujia sev. You will get a great dish with any kind of sev. The leftover sev you can eat as a snack on its own. This dish also works as a side on its own without sev.
If you can’t get a hold of rotis in an Indian takeaway or store and you don’t want to go through the effort of making them yourselves, I can imagine this dish also going well with ciabatta bread or turkish flatbread.
Indian meals typically consist of at least a protein (usually a pulse), a vegetable and rice or bread. Here you will find more information and recipes about the Indian and Gujarati cuisine.
Tameta nu Shaak – recipe for a tangy, Gujarati tomato curry
Ingredients
- 4-5 tomatoes chopped
- 1 onion chopped
- 1.5 in ginger grated
- 2 tsp. garlic squeezed
- 1 tsp. mustard seeds brown
- 1 tsp. cumin seeds
- ¼ tsp. turmeric powder
- 2 tsp. cumin powder
- 3 tsp. red chili powder
- ½ cup water
- sev
- coriander leaves
- salt
- 2 Tbsp. oil
Instructions
- Heat the oil in a small pot on medium heat and add the mustard seeds. Fry until they splatter (actually jump around in your pot).
- Add the cumin seeds, let them brown a bit and then add the ginger and onion.
- When the onion starts to brown, add the garlic and cook it for about 30-60 seconds.
- Add chopped tomatoes to the pot and cover it. Let it cook for 4-5 minutes.
- Add the turmeric powder, cumin powder, red chili powder, salt and mix it well.
- Add the water and let it simmer for a few minutes until it has a slightly thickish consistency.
- Serve in small bowls and garnish with sev and coriander leaves.Enjoy!
Please rate my recipe before you leave 🙂:
Cooked with love on From zero to curry.
