Sev Tomato Sabji

I tasted this recipe at a Rajasthani restaurant in Chennai. I just loved it with roti. Since it didn’t have any vegetables I thought it should be real easy to make this one. The following Sunday, I googled and landed on this recipe. The tangy taste of tomatoes and the light sweetness of jaggery mixed together gives this recipe a wonderful flavour. Just try it and you will love it. Please make sure you use good quality sev because that’s the highlight of this sabji.

Ingredients

Tomatoes - 2
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Corriander powder - 2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves 3-4
Jaggery 2 tsp
Asafoetida – ½ tsp
Oil 1 tsp
Sev
Salt to taste
Cilantro for garnishing

Method

Cut the tomatoes into small cubes. Heat oil in a pan and add mustard seeds and cumin seeds.When they start to splutter add hing and curry leaves. Add the tomato pieces, chilli powder, turmeric powder, corriander powder, cumin powder and salt as per taste. Add 3/4 cup water, mix well and let it cook till the tomatoes become tender. Add jaggery and cook till it melts completely. At the time of serving, fill half of the serving bowl with the tomato gravy and top it with the sev. Garnish with chopped coriander leaves.

Add sev and serve the recipe. (Mix sev at the time of serving otherwise it will lose its crispiness). Serve hot with roti, wheat dosa or puri.

Wheat Poori - Crispy

Poori is a Asian puffy bread made from a dough of atta (whole grain wheat flour), and deep fried in oil.Its a very traditional and delicious recipe and you can serve this poori with any types of curries. It tastes good when its hot, serve it immediately.

Ingredients

Wheat flour - 1 cup
Semolina/suji /Farina- 1 1/2 tbs
salt to taste
water - 1/4 cup ( as required)
Oil for deep frying

Method

Soak semolina in a little water for 15 mins.
In a mixing bowl ,take wheat flour,semolina,salt & water and knead to a fine dough
Heat enough oil to sink the poori in a pan.
Make small balls of the dough and roll it into flat and round shaped poori sheets. Make thin crustwith a rolling pin and deep fry in oil.
Apply flour if the dough sticks while rolling. Now this sheets are ready to deep fry.
Deep fry the puris till they become light brown.

Note : Add a little salt to the oil to keep it from smoking.