Sev-tamatar ki subzi is a very popular dish in MP, Gujrat and Rajasthan. I had it for the first time during our trip to Maheshwar in Madhya Pradesh. The dish had a layer of red spicy oil floating on the top of an onion tomato gravy, mixed with a generous amount of Ratlami sev.

The spicy Ratlami sev adds to the spice level of this dish. We polished it off and soaked up all the masala with the chapati we ordered with it.

I had to made it once we were back home. However, I toned it down a bit and made a less oily and less spicy version of it. Its Super easy and quick to make.

Ratlami sev is spicy and is like a cross between gathia and crispy spicy sev. But if u can’t find Ratlami sev then any other thick spicy sev will do. The fine sev does not go too well in this recipe.

I had half a bunch of palak which I wanted to use and hence made palak puris to go along with it. But it goes well with phulkas or roti or parathas too.

For the Goykars reading this, the gravy or base is similar to the salad bhaji we get in cafes in Goa, but a spicier version.

Ingredients:

• Onions 2 medium sliced
• Tomato puree 1 cup
• Garlic minced or chopped 1 tsp
• Jeera/cumin seeds ¼ tsp
• Jeera / Cumin Powder ¼ tsp
• Dhania / corriander Powder ¾ tsp
• Green chilli 1
• Tumeric / Haldi Powder ½ tsp
• Chilli Powder 2 tsp or as per taste
• Garam Masala 2 tsp
• Water 1/2 cup
• Salt as per taste
• Fresh Coriander Leaves 2 tbsp
• Ratlami Sev ½ cup or as per taste

Method:

Heat oil in a pan, add jeera, sliced onion, and slit green chilli and saute till the onions are soft and pink.

Add the haldi powder, chilli powder, jeera powder and dhania powder and saute.

Add minced garlic and the tomato puree and saute. Add half a cup of water and cover and cook for 5 mins.

Add salt as per taste. Add garam masala powder and the chopped coriander leaves and simmer for a minute or two. The gravy is ready.

Add the Ratlami sev when you are ready to serve, else it will become soggy and we dont want that.

Serve hot with phulkas/chapatis/puris or parathas.