By Devi Poojari
October 3, 2023
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Unlike most other regional Gujarati cooking that has some sweet flavours in food, Kathiawadi recipes are packed with spices, heat and lots of oil – making it a great option for spice lovers.
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4 large tomatoes, chopped 2 tablespoons ghee 6 cloves garlic, minced 1 tablespoon grated ginger 3-4 green chillies, chopped 6-7 curry leaves 1.5 teaspoons red chilli powder 1 teaspoon turmeric powder ¼ teaspoon asafoetida 1 teaspoon mustard seeds 1 cup tomato puree 1 cup water 1.5 cups mota sev Salt, to taste 1 teaspoon jaggery powder
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Heat the ghee in a pan and temper the asafoetida, mustard seeds and curry leaves.
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Add the minced ginger and garlic and cook until aromatic, before tipping in the chopped tomatoes.
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Cook on a high heat until the tomatoes are softened, before adding in the green chillies, turmeric and red chilli powders.
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Once the tomatoes have cooked down considerably, add the tomato puree and cook for 6-7 minutes.
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As the raw smell of thew puree disappears, season with salt and jaggery powder and cook for another 5 minutes.
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Turn off the flame and add in the sev and stir well to combine.
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Sprinkle some more on top and serve hot with rotis.
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