After a long and tiring day, most of us look for dinner recipes that are easy and can be made in just a few minutes. Indian cuisine offers plenty of such comforting dishes. From everyday home food to regional favourites, there are many recipes that are not only flavourful but also quick to prepare. One such much-loved dish is Kathiyawadi Sev Tamatar ki Sabji.
This dish is popular not just in Gujarat but also in Rajasthan and Maharashtra. While the core ingredients remain similar, the taste varies slightly from region to region. Even so, what makes this sabji truly special is how quickly it comes together, making it perfect for busy evenings when you want something warm, spicy and satisfying.
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What Makes This Dish Special
Kathiyawadi Sev Tamatar ki Sabji is a bold and spicy Gujarati preparation made by tempering oil or ghee with cumin seeds, asafoetida (hing), ginger, green chillies and fresh tomatoes. Basic spices are added, followed by water to create a simple gravy. Thick gram flour sev, often called ganthiya, is mixed in just before serving, along with fresh coriander. The dish is best enjoyed hot and fresh.
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Difference Between Gujarati and Rajasthani Sev Tamatar ki Sabji
In the Gujarati Kathiyawadi version, the tomatoes are cooked for longer, which gives the sabji a thicker texture and a mild sweetness. This sweetness usually comes from the addition of jaggery or sugar. The dish is traditionally made using thick sev rather than the finer variety and is commonly served with roti, paratha or thepla.
The Rajasthani version is known for its strong, spicy flavour. Garlic chutney is often used, and the tempering includes mustard seeds, cumin seeds, curry leaves and onions. Some variations also include yoghurt, while Ratlami sev is added at the end for extra heat and crunch.
How To Make Kathiyawadi Sev Tamatar Ki Sabji
Ingredients
- 4 medium tomatoes (finely chopped or crushed)
- 1 cup thick nylon sev (preferably Kathiyawadi sev)
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4tsp asafoetida (hing)
- 1-2 green chillies, finely chopped
- 1 tsp ginger paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- 1 tsp sugar or jaggery (optional)
- 1 cup water, as required
- Fresh coriander leaves for garnish
Step-by-Step Recipe
Step 1
Heat oil in a pan and add mustard seeds. Let them splutter fully.
Step 2
Add cumin seeds and asafoetida, followed by green chillies and ginger paste. Sauté briefly until fragrant.
Step 3
Add the chopped or crushed tomatoes and cook until they soften and oil begins to separate.
Step 4
Add turmeric, red chilli powder, coriander powder, salt and sugar. Mix well.
Step 5
Pour in water to make a medium-textured gravy. Let it simmer for 5-7 minutes.
Step 6
Turn off the heat and gently stir in the sev just before serving. Garnish with fresh coriander leaves and serve hot.