North Indian · Lunch, Dinner
Sev tamatar sabzi
Crisp gram-flour sev simmered briefly in a tangy tomato gravy, a quick Rajasthani favourite.
- Calories
- 593 kcal
- Protein
- 15 g
- Carbs
- 76 g
- Fat
- 26 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Ingredients
- 50 g Sev
- 1½ tomatos Tomatoes
- ½ chilli Green chillies
- ¾ tsp Turmeric
- 1 tsp Cumin seeds
- ¼ tsp Chilli powder
- ¾ tbsp Sunflower oil
- ¼ tsp Salt
- 5 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, splutter cumin, add chilli and tomato, and cook 10 minutes until pulpy and jammy.
- Stir in turmeric and chilli powder, add a splash of water and season with salt.
- Simmer 3 minutes, then stir in the sev just before serving so it stays a little crisp.
- Finish with coriander and serve with the rice.
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