Ingredients and Method to make sev tomato nu shaak
2 large onions cut fine (yielded 2 cups of cut pieces) (pyaaz/vengayam)
5 to 6 large tomatoes cut into 1/4 inch pieces (yielded 4 cups of cut pieces) (tamatar/thakkali)
1 Tbsp oil
3/4 tsp mustard seeds (rai/sarson/kadagu)
3/4 tsp cumin seeds (jeera/jeeragam)
1/4 tsp turmeric (haldi/ manjal podi)
salt to taste (namak/uppu)
1/2 tsp chilli powder ( or according to taste)
1 to 2 heaped tsp sugar (shakkar/sakkarai)
a pinch of asafoetida powder (hing/ perungayam) (optional)
sev according to taste (fried gram flour noodles) (available in all Indian groceries)
2 to 3 Tbsp cilantro cut fine (coriander leaves/ hara dhania/ kothamalli)(optional)
Heat oil in a large heavy bottomed pan. Add mustard seeds to it, when the seeds splutter, add cumin seeds to this oil.
When the cumin seeds sizzle,add asafoetida if using stir once or twice, then add onions and saute until the onions become transparent.
Add tomatoes, turmeric powder, salt, sugar and chilli powder and stir until the tomatoes are cooked and become soft.
Garnish with cilantro and sev just before serving and serve hot with phulkas/ chapathis/ rotlis or any other kind of flat bread.
Serves approximately 2
Notes:If you plan to serve this a while after you make it, add sev just before serving.
Related RecipesCreamy Mushroom Curry
