Rajasthani Sev tamatar is one of the very popular delicacies of Rajasthan. This is a very quick recipe and does not require many ingredients. Best when you want to have something delicious and are out of vegetables and also lazy to cook an elaborate dish. It is basically an onion-tomato gravy based curry with Sev (you can use any type of sev as per your choice). There is an another variation of this recipe which is a Gujarati dish also known as sev tameta nu shak which is sweet and tangy while Rajasthani is hot and spicy.

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Rajasthani Sev Tamatar Recipe

Prep Time

5 minutes

Cook Time

15 minutes

Passive Time

20 minutes

Servings

2-3 people

Ingredients

• 2 tbsp oil
• 3/4th cup sev or as required
• 2 medium onions thinly sliced
• 2 large tomatoes chopped
• 1 tbsp ginger-garlic paste
• A pinch asafoetida (hing)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/2 tsp kashmiri red chili powder
• 1/2 tsp dry mango powder (Amchur)
• 2 pcs green chili (optional)
• Salt as per taste
• water as required
• Few sprigs coriander leaves finely chopped

Prep Time 5 minutes Cook Time 15 minutes Passive Time 20 minutes Servings 2-3 people Ingredients 2 tbsp oil 3/4th cup sev or as required 2 medium onions thinly sliced 2 large tomatoes chopped 1 tbsp ginger-garlic paste A pinch asafoetida (hing) 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp red chili powder 1/2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp garam masala powder 1/2 tsp kashmiri red chili powder 1/2 tsp dry mango powder (Amchur) 2 pcs green chili (optional) Salt as per taste water as required Few sprigs coriander leaves finely chopped

Instructions

1. Firstly, heat oil in pan. Add asafoetida, cumin seeds, mustard seeds and let the seeds crackle.
2. Once the seeds start crackling, add green chilies and ginger-garlic paste and saute till the raw aroma disappears. You can avoid green chilies if you want the dish to be less spicy.
3. Then add finely sliced onions and saute till transparent.
4. After the onions turn translucent, add finely chopped tomatoes and mix properly. Cover the lid and let it cook till the tomatoes become soft.
5. Now add red chili powder, turmeric powder, coriander powder, kashmiri red chili powder, salt and garam masala powder.
6. Stir well and saute till the oil starts leaving from the sides which will take about 4-5 minutes.
7. After the masalas are cooked properly, add water depending on the thickness of the gravy required.Let it come to boil or the required consistency of the gravy.
8. Lastly, add sev, dry mango powder/amchur and finely chopped coriander. Note, you can also add lemon juice instead of amchur powder.
9. Mix well and cook for about 30 seconds. Switch off the flame and garnish it with chopped coriander.
10. Serve Rajasthani Sev Tamatar with phulka/chapati.

Directions for preparing the recipe

1. Firstly, heat oil in pan. Add asafoetida, cumin seeds, mustard seeds and let the seeds crackle.
2. Once the seeds start crackling, add green chilies and ginger-garlic paste and saute till the raw aroma disappears. You can avoid green chilies if you want the dish to be less spicy.
3. Then add finely sliced onions and saute till transparent.

4. After the onions turn translucent, add finely chopped tomatoes and mix properly. Cover the lid and let it cook till the tomatoes become soft.

5. Now add red chili powder, turmeric powder, coriander powder, kashmiri red chili powder, salt and garam masala powder.

6. Stir well and saute till the oil starts leaving from the sides which will take about 4-5 minutes.

7. After the masalas are cooked properly, add water depending on the thickness of the gravy required.Let it come to boil or the required consistency of the gravy.

8. Lastly, add sev, dry mango powder/amchur and finely chopped coriander. Note, you can also add lemon juice instead of amchur powder.

9. Mix well and cook for about 30 seconds. Switch off the flame and garnish it with chopped coriander.
10. Serve Rajasthani Sev Tamatar with phulka/chapati.