Tameta Nu Shaak | Gujarati Special Sev Tomato

After muthiyas, here comes another Gujarati Recipe – Tameta Nu Shaak which merely means Tomato Curry. Shaak means Subzi in Gujarati. This Tameta nu Shaak is a delicious tomato curry topped up with Sev that goes well with roti and rice, and it is pretty much similar to the onion-tomato thokku. It is also known as Sev Tameta as the curry is topped up with sev.

One significant advantage of living in the Bay Area is that you can find all the ingredients required for any Indian cuisine. You can see them either in South or East Bay for sure. The other thing is the number of Indian restaurants. :-) I think I have mentioned this before there are two branches of Aachi’s Aappakadai on the same street and both will be crowded during the weekends. When we moved to Bay Area, our primary weekend activity was to try the different Indian restaurants, and during one such visit, we tasted this Tameta Nu Shaak. I wanted to try the recipe right away, but it didn’t happen until last year, or precisely I should say until I got the recipe from my friend.

This tomato curry recipe is a basic recipe with simple spices and veggies, and you can prepare it as a no-onion-no-garlic recipe too.  But I did use onion which is entirely optional. One thing I learned was green chilies and ginger play a vital role in Gujarati cuisine. I love that combination. :-)

Without any further ado, here is the recipe that I tried,

Ingredients

• Finely chopped onion – ½ cup (Completely optional)
• Tomato – 3
• Oil – 2 tsps
• Cumin Seeds – 1 tsp
• Hing – ½ tsp
• Turmeric Powder – ½ tsp
• Red Chilly Powder – ½ tsp
• Green Chilly – 1
• Ginger – 1-inch piece
• Coriander Powder – 1.5 tsps
• Cumin Powder – ½ tsp
• Sugar – 1 tsp (adjust according to the sourness of tomatoes)
• Sev – as required (I used store-bought sev for this recipe, you can find the homemade sev recipe here.)
• Cilantro to garnish

Prep-Work:

• Finely chop the tomatoes and onions.
• Pulse the ginger and green chilly, if not finely chop them.

Steps:

• Heat the kadai and add oil.
• Once the oil is hot add the cumin seeds and hing.
• Once the mustard seeds start to splutter, then add the onions and green chilly ginger mix.
• Saute till the onions turn translucent and then add the tomatoes.

• Add all the masalas – turmeric powder, cumin powder, coriander powder, red chili powder, and salt.
• Mix well. Cover and cook till the tomatoes turn soft.
• Add the sugar and mix well.

• That’s it. The curry is ready.

Garnish it with cilantro and add the sev just before serving.

Recipe Notes

• Onion is optional.
• Adjust the sugar according to the sourness of tomatoes.
• Adjust the salt and spices as per your preference.

Explore my other Gujarati recipes:

• Gujarati thali
• Batata nu shaak
• Zucchini Thepla
• Gujarati kadhi

PS:  If you try this tomato curry, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates! You can also sign-up for my newsletter for weekly updates.

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5 from 1 vote

Tameta Nu Shaak | Gujarati Special Sev Tomato

Gujarati special tangy tomato gravy served with crunchy sev popular known as tameta nu shaak. A Perfect side for rice and roti.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Course, Side Dish

Cuisine: Gujarati

Servings: 4

Calories: 67kcal

Author: Srividhya G

Ingredients

• ▢ ½ cup onion Finely chopped, optional
• ▢ 3 Tomato
• ▢ 2 tsp Oil
• ▢ 1 tsp Cumin Seeds
• ▢ ½ tsp Hing
• ▢ ½ tsp Turmeric Powder
• ▢ ½ tsp Red Chili Powder
• ▢ 1 Green Chili
• ▢ 1 inch Ginger
• ▢ 1.5 tsp Coriander Powder
• ▢ ½ tsp Cumin Powder
• ▢ 1 tsp Sugar adjust according to the sourness of tomatoes
• ▢ 2 tbsp Sev or as required. I used store bought sev for this recipe, you can find the homemade sev recipe here.
• ▢ 2 tbsp Cilantro to garnish

Instructions

Prep-Work

• Finely chop the tomatoes and onions.
• Pulse the ginger and green chili, if not finely chop them.

Steps

• Heat the kadai and add oil.
• Once the oil is hot add the cumin seeds and hing.
• Once the mustard seeds start to splutter, then add the onions and green chili, and ginger mix.
• Saute till the onions turn translucent and then add the tomatoes.
• Add all the masalas - turmeric powder, cumin powder, coriander powder, red chili powder, and salt.
• Mix well. Cover and cook till the tomatoes turn soft.
• Add the sugar and mix well.
• That's it. The curry is ready.
• Garnish it with cilantro and add the sev just before serving.

Notes

• Onion is optional.
• Adjust the sugar according to the sourness of tomatoes.
• Adjust the salt and spices as per your preference.

Nutrition

Calories: 67kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 114mg | Potassium: 362mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2055IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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