This is another very traditional Gujarati dish which is very quick to make. I really like this curry when it’s freshly made. This curry had a lovely sweet and sour taste. Adding the sev to this curry is no different to adding noodles to a sauce. Adding sev to the tomato curry makes it spicy and crunchy. This tastes perfect with hot chapattis.
- 3-4 really ripe tomatoes
- ½ cup of tinned tomatoes
- 1 tbls tomato puree
- 1 tbls lemon juice
- 1 tsp jaggery
- 1 cup sev ( Follow my recipe to make sev or get ready made sev from the Indian stores)
- small bunch of coriander
- 2-3 curry leaves (optional)
- Salt to taste
- ½ tsp turmeric
- 1-2 fresh green chilies – sliced into two
- 2-3 cloves of freshly minced garlic
- 1 tsp of minced ginger
- 2 tbls cooking oil
- 1 tsp cumin seeds
1. Prick the tomatoes and boil them in water for 5-6 minutes or until the outer skin can be removed.
2. Remove the skin and blend the fresh tomatoes and tinned tomatoes using an electric blender or a potato masher. My family aren’t too skin on tomato skin so I prefer to blend it well with a blender.
3. Heat the oil and add in the cumin seeds.
4. Once the seeds brown, add in the tomato mixture and stir.
5. Add in the salt, turmeric, ginger, garlic, green chillies, tomato puree, lemon juice, fresh coriander and jaggery.
6. Allow this to cook at medium heat for 5-6 minutes. The sauce should be nice and thick by this time.
7. About 5 minutes before you are ready to serve – add in the sev, stir and remove the curry to a serving bowl. The sev tends to soak up the sauces from the curry and become soggy if you cook this curry in advance.
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