Sev Tameta nu Shaak
Serves: 4 servings
This is my sister-in-law Bharatiben's recipe of chickpea flour noodles (sev) with tomato (tameta).
- 6 medium Roma tomatoes cut into ½ inch dice
- 1 jalapeno or serrano chili, cut into 4 pieces lengthwise
- 3 tablespoons olive oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafetida
- 1 ½ teaspoons turmeric
- 1 teaspoon chili powder
- 1 ½ teaspoons dhana-jeeru (spice blend of ground coriander and cumin)
- 1 golf ball size piece of jaggery (Indian raw sugar)
- 1 ½ cups water or more
- 1 cup chickpea flour
- 1 teaspoon salt or to taste
- 2 tablespoons chopped cilantro, for garnish
- Prepare sev (noodle) dough: In a mixing bowl, combine chickpea flour, ½ teaspoon turmeric, ½ teaspoon chili powder, ⅛ teaspoon asafetida and ½ teaspoon salt. Add water gradually and make a thick paste. Set it aside.
- Heat oil in a wok or a frying pan on a medium-high heat. Add mustard seeds and let it sizzle. Add green chili, ⅛ teaspoon asafetida, 1 teaspoon of turmeric and ½ teaspoon chili powder. Add 1 cup of water and let it come to a boil, about 5 minutes.
- Once water is boiling, add tomatoes, dhana-jeeru, jaggery and remaining salt. Stir everything and reduce heat to medium. Add more water if tomatoes are not submerged in water.
- Divide sev dough into four parts. Using a späetzle maker or a ricer with large holes, take one part of dough and drop 1 to 1 ½ inch long sev into simmering tomatoes and water. Once the sev floats on the top, about 2 to 3 minutes, stir the contents. Repeat the process with next part until all four parts are done.
- Switch off heat and garnish the shaak with cilantro. Serve immediately with rotli or paratha.
Instead of making fresh sev, you can also use ready-made thick sev, available in Indian grocery stores. In that case, you can skip step 1 and step 4. Add sev in step 3 and let it float to top.