Indori Sev Tamatar Sabji
EVENT: SHHH COOKING SECRETLY
THEME: MADHYA PRADESH CUISINE
I remember watching the Incredible India advertisement on most of the Indian Channels and also BBC World and the phrase ‘ Hindustan Ka Dil Dekho’ was a very catchy one. The Dil described in the phrase is Madhya Pradesh. This state of rich culture and history literally lies in the middle of India and is rightfully called the heart of India. Its the second largest state surrounded by Rajasthan to the northwest, Gujarat to the west, Maharashtra to the south, Chhattisgarh to the southeast and Uttar Pradesh to the northeast. Before 2000 Chhattisgarh too was a part of Madhya Pradesh.
Its the home to the world heritage site Khajuraho monuments, with breathtaking sculptures. Its also the home of India’s oldest caves, 600 in number which are famous for the rock cravings and rock paintings. The city of Ujjain in Madhya Pradesh is known as the city of temples and its one of the four places which hosts the Kumbh Mela. Its also the home to the Bandhavgarh Tiger Reserve and the Kanha National Park, where Rudyard Kipling got his inspiration for the famous Jungle Book. The land of chanderi saris, forts in Gwalior, the Buddhist stupas in Sanchi and grandeur monument in Orchha. There is so much more to see and do in Madhya Pradesh. If I go into details then this post will become more of a travel(wish list) post than a food one.
Coming to the Cuisine in Madhya Pradesh, it varies from region to region. The cuisine of Madhya Pradesh is known as the Mawla Cuisine which is basically a blend of the Maharashtrian, Rajasthani and Gujarati cuisine. In the olden times, jowar (sorghum) was the staple food crop but after the Green Revolution wheat took it’s place. Madhya Pradesh is known for its royal Sailana cuisine, lipsmacking street food and delicious mouthwatering sweet dishes.
Over the years by changing a few ingredients Madhya Pradesh has managed to make most of the dishes their own. Also the cuisine is greatly influenced by the people who came to Madhya Pradesh to settle from other parts of India. Bhopal is well known for its kebab, biryani, fish, korma and kheema. Indore and Gwalior prepare dishes which use milk. Indore is also well known for its street food. You cannot leave Madhya Pradesh without tasting dal bafla (similar to dal batti), bhute ki khees, sabudana khichdi, Indori Palak puris and parathas, kusli, imarti,mawa jalebi and mawa bati, poha that they claim are not at all like the one you get in Maharashtra and practically every street food, chat etc has to be accompanied by the famous sev, be it ratlami one or the Indori one. I hear that they have so many different varieties of this fried snack.
My partner for this month was Sujata Shukla who blogs at PepperOnPizza. For the month of October I didn’t have a partner…that’s what happens when an odd number participate. So Sujata volunteered to give me my 2 secret ingredients. She gave me oil and chili. When she asked me if those two were OK I said definitely. However, at that time little did I know that it was going to be difficult for me to decide what to make. I narrowed down bafla and kopra patties. Then I thought why not make something where I can use quite a bit of oil and the famous snack Sev came to my mind. Ratlami Sev is world famous, its the spice mixture used that makes it so different. For Gujjus it will like a cross between ganthia and sev, soft and yet crunchy. I made the sev and then came across the recipe for Sev Tamatar. With sev ready and not having tasted Sev Tamatar before, I decided to make it.
What I deducted from the various articles I read is that though its a typical Rajasthani and Gujarati sabji or shaak, the people of Madhya Pradesh make it a bit different. They add milk. I left the sabji a bit dry as we enjoyed it like a snack. However, if you want to serve it with paratha or roti, add a bit more milk to make more gravy.
As for the Ratlami Sev, you’ll have to wait a bit more for the recipe.
Sujata ws given corn and salt as her two secret ingredients by her partner Veena. Using those ingredients she made a lip smacking spicy masala corn curry which you must check out. What I like about the curry is that the fresh corn is grated. Just the right kind of curry for my brother who doesn’t like to chew corn!
SEV TAMATAR SABJI
Makes 4 servings
1-1½ cups Ratlami Sev
2 tbsp oil
1 large onion, finely chopped
1 tbsp garlic paste
1 tsp ginger paste
½ -1 tsp red chilli powder
¼ cup fresh tomato puree
1 tsp garam masala
½ tsp turmeric powder (haldi)
1 – 1½ cup milk
½ tsp salt
2 tbsp chopped fresh coriander
- Heat oil in a pan over medium heat.
- When the oil is hot, add the chopped onion and stir fry them till they turn light brown in colour.
- Add ginger and garlic paste and stir fry for a few seconds.
- Add turmeric powder and mix.
- Add tomato puree and salt. Mix well.
- Let the puree cook for 2-3 minutes over low heat.
- Add red chilli powder and garam masala.
- Add milk and mix well. Let the mixture become hot.
- Add sev, mix and let it simmer for 2-3 minutes.
- Garnish with chopped coriander and serve.
- Serve it on its own topped with chopped onion, tomato and a drizzle of lemon juice or serve it with parathas or rotis.
- Can use any variety of Sev, it should be a little thick and not the fine version.
- I mixed hot red chili powder and Kashmiri red chili powder for this recipe.
- Adjust spices according to your taste.
- After adding the sev don’t cook it for too long.
- Add sev just when you’re about to serve the sabji.
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
You may want to check out the following:
Sending this recipe to the following event:
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.
November 1, 2018 at 4:53 am
Delicious Sev ki sabzi.. Gujartis version also is a bit similar . Sindhi version is a bit different. We make it in caramelized onion gravy.
November 1, 2018 at 3:47 pm
Thank you Shobha… the Gujarati version no onion is used by Jains and also no milk by others.
The Girl Next Door
November 1, 2018 at 7:48 am
Wow, this looks so beautiful and colourful, not to forget delicious! It is awesome that you made the Ratlami sev for this recipe from scratch too. Kudos to you!
November 1, 2018 at 3:43 pm
Thank you so much Priya..wanted to try out both 🙂
Renu Agrawal Dongre
November 2, 2018 at 10:05 pm
This is one of my and my mom’s favorite sabji, so whenever we use to be only both for food we use to make this. Your version using ratlami sev looks scrumptious. Please pass on that plate.
November 3, 2018 at 12:39 am
Thanks Renu, isn’t it nice to cook something with you both love. That’s what my daughter and I use to do.. whenever hubby would be out for a meal.
November 3, 2018 at 12:09 am
I have seen this sev tamatar ki sabji many times and really tempted with look. while typing literally mouthwatering with this having lemon wedge.. just yummmmmmy.
November 3, 2018 at 12:37 am
Thank you so much Bhawana.
November 4, 2018 at 8:39 pm
I loved the introductory paragraph and the fact you quoted the lines of the advertisement. Sharp Memory! I can only imagine how spicy and tangy this Sabzi would be. Firstly its got Ratlami sev which is spicy coz of the laung and pepper and then the gravy with tangy tomatoes and spices make it so much better. Parathas, phulkas and the likes would go so well with this. Loved it.
November 11, 2018 at 9:57 pm
Thank you so much Vidya, it definitely was a good treat.
November 4, 2018 at 10:48 pm
This sounds like an interesting dish…never heard before but definitely tastes delicious for sure
November 11, 2018 at 9:56 pm
Try it out Lathiya, you’ll like it and can use any type of sev.
November 5, 2018 at 1:02 pm
I love sev tamatar ki sabzi! I love is taste and also its simplicity! Though I might have to contest on the riggings of it! I always thought sev-tamatar was a Rajasthani dish 😀
November 11, 2018 at 9:54 pm
Besides being a Rajasthani dish its also very popular in Gujarat too.. and Madhya Pradesh cuisine is definitely influenced by both.
Rafeeda – The Big Sweet Tooth
November 6, 2018 at 10:09 am
I felt like I just had a history class! 🙂 The tamatar sabji looks really delicious, I love how something like sev that we eat as munchies gets converted into a complete meal in itself…
November 11, 2018 at 9:49 pm
November 6, 2018 at 11:55 am
Tasted ratlami sev recently, curry with dat flavourful crunchy sev sounds toooooo yummy😋… I like gravy curries a lot dat too North Indian.. This cuisine gave me so many ideas for side dishes 😋… Yours look fantabulous
November 11, 2018 at 9:49 pm
Thank you so much Prathima.
November 6, 2018 at 6:31 pm
Thats an incredible sabji to relish with some rotis, i have bookmarked this sabji from an another blog long back. You are tempting me to make some soon.
November 11, 2018 at 9:45 pm
Do make it Priya, its really delicious.
Seema Doraiswamy Sriram
November 8, 2018 at 2:28 am
I have had only the gujarathi style sev tamatar sabji. I will love to try this one… I feel the ratlami sev is used, right?
November 11, 2018 at 9:43 pm
Yes Seema I used ratlami sev for this dish.
November 9, 2018 at 9:38 am
Looks absolutely delicious. Since sev is added just before serving, I think we get the crunch of it till the last bite.
November 11, 2018 at 9:42 pm
Thanks Anu and yes the sabji was crunchy as I added the sev at the end.
Ashima Goyal Siraj
November 9, 2018 at 11:32 am
love this sabzi and have had it so many times at the dhabas in Rajasthan! The crunchy sev in a spicy tomato masala.. absolutely delicious.
November 11, 2018 at 9:39 pm
Thank you Ashima.
November 10, 2018 at 3:31 pm
This dish is such a favourite of mine that I was banned from making it at home for a while. 😀 😀 😀 I guess the family got tired of eating it all the time. You have absolutely achieved perfection and the pics speak for themselves.
November 11, 2018 at 12:22 pm
This is one of my fav sabji.. Looks absolutely tempting.
November 11, 2018 at 9:36 pm
Thank you Priya.
Batter Up With Sujata
November 14, 2018 at 6:36 pm
Sev tamatar ki sabzi sounds lip-smackingly delicious. I can imagine the tangy spicy taste. Loved your write up. Beautiful click. Lovely share.
November 14, 2018 at 9:54 pm
Thank you so much Sujata.
November 15, 2018 at 1:59 pm
I have only tasted te Gujarati Sev Tamatar nu Shaak (hope I spelt that correctly) :p … this version from Indore is equally intriguing, Mayuri…
November 16, 2018 at 10:05 pm
Yes Kalyani, its spelt correctly and it is different, as its got milk.
November 21, 2018 at 7:17 pm
Sev tamatar sabji I thought was a GUjju dish but then we have the same dishes showing up with a few different local additions to me it so deliciously individual. I am definitely going to try making it soon.
November 21, 2018 at 8:04 pm
Thanks Archana, I too thought it was a Gujarati speciality and then I saw it on the internet where milk is used to make it.
November 25, 2018 at 5:17 pm
This sabzi looks so colourful and vibrant and tasty that it deserves to be a chaat and eaten on it own. Thats what I would do anyway! The recipe is very interesting. Im always hesitant to add milk to a savoury dish, afraid it would spoil. The Indori Sev Tamatar Sabzi is making me rethink this and Im going to try preparing this tempting dish.
November 28, 2018 at 6:46 pm
Sujata thank you so much. I actually had it on its own as a chaat. Adding milk does not spoil the gravy.
November 27, 2018 at 6:01 pm
wow Mayuri. This is so good. The sev must be adding the required crunchiness. Lovely share
November 27, 2018 at 11:55 pm
Thank you so much Veena.
November 28, 2018 at 7:04 pm
I love the rajasthani version of sev tamatar…addition of milk is really good idea..does it give a little sweet taste..lovely share
November 28, 2018 at 8:05 pm
Priya, it does just a little bit but then its balanced by the tomatoes.
November 29, 2018 at 9:21 am
Always love reading your posts di..this one is so informative . I have stayed in Indore for almost 3 years and the Sev tamatar sabji was one we would relish in dhabas on road journeys to our hometown. Never knew that the gravy had milk in it. Would surely give your version a try. Thanks for the lip-smaking share.
December 3, 2018 at 10:58 pm
Thank you so much Poonam, finally you’re put my doubt to rest as some were doubting whether I had prepared the correct dish for the correct state.
November 29, 2018 at 11:02 am
Love this sev tamatar sabzi, the crispiness of the sev tastes so good. Your dish looks so yumm, just need a few phulkas to finish it.
December 3, 2018 at 10:56 pm
Thank you so much Jayashree.