Sev Tameta nu Shaak

Sev Tameta nu Shaak

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Cook time: 

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.