Sev Tameta curry

By: expressionsinyarn

May 14 2009

Tags: ,

Category: Cooking


Having spent a good 5 years in Ahmedabad, I pretty much have an idea about some of the classic Gujarati dishes there. One of them is a favorite – Sev Tameta curry or Sev Tomato curry. There are days when you feel like cooking and days when you just want to get it over with in the kitchen and this curry is just for those lazy days. Preparation time takes just about 15 minutes and it is so tasty that you might end up licking your fingers after the meal 🙂


1 tomato diced into small pieces

1 small onion diced fine

1 green chilly

Salt to taste

1/2 tsp turmeric

1 tsp coriander or dhania powder

1 tsp red chilly powder

1/2 tsp garam masala (if you like the curry extra spicy)

1 tsp jeera seeds or cumin seeds

Water (1.5 glasses)

Aloo bhujiya small pack (Haldiram’s or any other company will do. You want the medium sized bhujiya for this curry).


and loads of love 🙂


Heat the vessel with the oil in it and then add jeera seeds. Once the jeera starts spluttering, add in the onions. Fry till the onions are pinkish in color. Then add the tomato. Fry for around 3 seconds gently. Then add the spices. Keep stirring occassionally to avoid the curry sticking to the pan.  Make sure to mash the tomatoes inside the pan with the spices. Once the tomatoes are totally soft and mashed up, add about 1.5 glasses of water. You could add more depending on how much gravy you want. But make sure to add in more spices for taste if you add more water.

Once the gravy comes to a boil, simmer for a few minutes. Turn off the heat. Just before you eat, add in the bhujiya (you may need to empty an entire small pack for the curry).  Turn on the heat and bring to a boil. Serve immediately. with hot chapatis or parathas!

Enjoy and let me know how the dish was! 🙂


4 comments on “Sev Tameta curry”

  1. Love it! This is a Gujarati dish? I always thought it was a Maharashtrian dish because my hubby taught me this! The only difference is I puree the tomato instead of making it as-you-go. I personally like the sev to be thick so that they don’t become too soggy.

    • It’s my fav dish too! Plus, it is so easy to make. Yes, this is a Gujarati dish, although I think Maharashtrians also make this. I think a lot of the North Indian dishes are made across several states – like Bataka Poha for example 🙂 I too like the sev to be thick…love the gravy thick – yumm

  2. Sounds Yummy ! will definitely give it a try soon:)

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