Spiced Gujarati Sev Tameta nu Shaak (Tomato Curry with Crispy Gram Flour Noodles)

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A vibrant tangy tomato curry cooked with aromatic spices and topped with crunchy sev for texture contrast. This Indian-inspired vegetarian recipe, ready in about 35 minutes, pairs ripe tomatoes, mustard seeds, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, chopped ripe tomatoes
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1/8 tsp asafoetida (hing)
• 1 tsp minced fresh ginger
• 1 finely chopped green chili
• 2 tbsp oil
• 1 tsp salt
• 1 cup water
• 1/2 cup sev (crispy gram flour noodles)
• 2 tbsp chopped fresh cilantro leaves

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Instructions

1. Step 1: Heat 2 tbsp oil in a deep skillet over medium heat. Add 1 tsp mustard seeds and 1/2 tsp cumin seeds; when they begin to pop, add 1/8 tsp asafoetida, 1 tsp minced fresh ginger, and 1 finely chopped green chili. Sauté for 1 minute until fragrant.
2. Step 2: Add 4 medium chopped ripe tomatoes, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, and 1 tsp salt. Cook over medium heat, stirring occasionally, for 8-10 minutes until tomatoes break down and become saucy.
3. Step 3: Pour in 1 cup water, bring to a gentle simmer, and cook uncovered for another 7-8 minutes until the curry thickens and coats the back of a spoon.
4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh cilantro.
5. Step 5: Just before serving, sprinkle 1/2 cup sev generously over the curry to add a crunchy texture contrast. Serve hot with steamed rice or flatbreads.