Sev Tamatar ki Sabji

Ingredients

• Curd – ½ cup
• Coriander powder – 1 tsp
• Kashmiri red chilli powder – 1 tsp
• Red chilli powder – ½ tsp
• Turmeric powder – ¼ tsp
• Mustard oil – 2 tbsp
• Cumin seeds – ½ tsp
• Bay leaf – 1
• Green chilli – 1, finely chopped
• Ginger – 1 tsp, grated
• Hing – 1 pinch
• Capsicum – ½ cup, finely chopped
• Tomatoes – 2 medium, finely chopped
• Salt – ¾ tsp, or to taste
• Jaggery – 1 tsp
• Water – ½ to ¾ cup
• Ratlami Sev – 1 cup
• Tomato – 1 small, thinly sliced, for topping
• Kasuri methi – 1 tsp
• Fresh coriander – 2 tbsp, finely chopped

Steps

1. Whisk curd with coriander powder, Kashmiri red chilli powder, red chilli powder and turmeric until smooth.
2. Heat mustard oil and add cumin, bay leaf, green chilli, ginger and hing. Sauté, then add chopped capsicum and cook for a few minutes. Add chopped tomatoes and cook until soft.
3. Turn off the flame and add the whisked curd mixture. Mix well, then cook on low flame until the oil separates.
4. Add salt, jaggery and water. Bring to a boil, then add Ratlami Sev. Top with thin tomato slices, kasuri methi and fresh coriander.
5. Cover and simmer on low flame for 5 minutes.

The reel

via @saumya.this.side

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions