By Devi Poojari
July 19, 2024
This Kathiyawadi specialty made using tomatoes and gram flour bits called sev, is often enjoyed with hot rotis as part of a meal. Tangy, spicy and slightly sweet – the preparation can be made at a moment’s notice.
3-4 medium tomatoes, chopped 1 cup Ratlami sev ¾ cup tomato puree 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 tablespoon crushed garlic 1 tablespoon grated ginger 1 teaspoon turmeric powder 2 teaspoons red chilli powder 2 teaspoons coriander powder 1 teaspoon garam masala 1 teaspoon kasuri methi 1 pinch asafoetida 1 tablespoon vegetable oil 1 teaspoon sugar Salt, to taste
Heat the oil in a pan and temper the cumin and mustard seeds before adding in the ginger-garlic.
Cook for a couple of minutes until aromatic before adding in the tomato puree and cooking over low heat until the oil begins to separate.
Add in the spice powders and chopped tomatoes, cooking further for 8-10 minutes.
Season with some salt and sugar to combine and add in the Ratlami sev to combine.
Save some of the gram flour bits to sprinkle on top before serving hot with rotis.