Sev Recipe – Authentic Indian Tomato & Sev Vegetable Recipe

Last Updated on 2 months by Neha Deshmukh

Sev Recipe – Authentic Indian Tomato & Sev Vegetable Recipe

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – a vibrant and flavorful Sev Vegetable. It’s comfort food at its finest, and honestly, it comes together so quickly, it’s perfect for a weeknight meal. I first made this when I was just starting to experiment in the kitchen, and it quickly became a go-to because it’s just so satisfying. Let’s dive in!

Why You’ll Love This Recipe

This Sev Vegetable isn’t just delicious; it’s a little hug in a bowl. The tangy tomato base, the gentle spice, and the delightful crunch of the sev… it’s a texture and flavor explosion! It’s also incredibly versatile – you can adjust the spice level to your liking and serve it with roti, paratha, or even rice. Plus, it’s ready in under 20 minutes, making it a lifesaver on busy days.

Ingredients

Here’s what you’ll need to make this amazing Sev Vegetable:

• 3 tablespoons cooking oil (approx. 45ml)
• 1 medium onion, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon garlic, chopped
• 2 green chilies, chopped
• 1 pinch of asafoetida (hing)
• 1 large tomato, chopped
• 0.5 teaspoon turmeric powder (approx. 2.5g)
• 1 teaspoon red chili powder (approx. 5g)
• 1 teaspoon coriander powder (approx. 5g)
• Salt to taste
• 2.5 cups water (approx. 600ml)
• 1 cup sev + 2 tablespoons for garnishing (approx. 100g)
• 0.5 teaspoon garam masala powder (approx. 2.5g)
• 2 tablespoons chopped coriander leaves (approx. 15g)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Sev: This is the star! You’ll find different types of sev – thin, thick, spicy, plain. I prefer a medium-thickness sev for the best crunch. Regional variations are huge too! In Maharashtra, you’ll find a slightly sweeter sev, while in Gujarat, it tends to be spicier.
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. It also aids digestion – something my grandmother always emphasized. You can find it at most Indian grocery stores, usually in powdered form. A little goes a long way!
• Green Chilies: Adjust these to your spice preference. I like to use Indian green chilies, which have a good kick. You can deseed them for a milder flavor. Jalapeños or serrano peppers are good substitutes if you can’t find Indian green chilies.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Listen for them to crackle – that’s when you know they’re ready!
2. Add the chopped garlic and green chilies. Sauté until the garlic turns a lovely golden brown. This usually takes about a minute.
3. Now, toss in the chopped onions and sauté for 3-4 minutes, until they become translucent and softened.
4. Add the chopped tomatoes and cook until they become mushy and softened – around 5-7 minutes. Don’t rush this step; it builds the flavor base.
5. Time for the spices! Add the turmeric powder, red chili powder, coriander powder, and salt. Cook for another 3-4 minutes, stirring constantly, so the spices don’t burn.
6. Pour in the water and bring the mixture to a boil. Let it simmer for about 5 minutes, allowing the flavors to meld together.
7. Reduce the heat to low. This is where the magic happens! Stir in 1 cup of sev and simmer for just 1 minute. You want the sev to soften slightly but still retain its crunch.
8. Sprinkle in the garam masala powder and chopped coriander leaves. Gently mix everything together.
9. Garnish with extra sev and a sprinkle of fresh coriander.

Expert Tips

• Don’t overcook the sev! It will become soggy.
• Taste and adjust the seasoning as needed. Everyone’s palate is different.
• For a richer flavor, you can add a tablespoon of ghee along with the oil.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use cooking oil instead of ghee. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic! Just double-check the ingredients of your sev to be sure.
• Spice Level Adjustments: My friend, Priya, loves things really spicy, so she adds a pinch of cayenne pepper. Feel free to experiment!
• Festival Adaptations: We often make this during Diwali and serve it as part of the festive spread. It’s also great for potlucks and gatherings.

Serving Suggestions

Serve this Sev Vegetable hot with roti, paratha, or even steamed rice. A side of yogurt or raita complements the flavors beautifully. It’s also delicious with a simple dal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sev will lose some of its crunch, but it will still taste great! You can gently reheat it on the stovetop or in the microwave.

FAQs

1. What type of sev works best in this recipe?

A medium-thickness sev is ideal for the best crunch and texture. Feel free to experiment with different flavors!

2. Can I make this dish ahead of time?

You can prepare the tomato base ahead of time and store it in the refrigerator. Add the sev just before serving to maintain its crunch.

3. How can I adjust the spice level of this Sev Recipe?

Adjust the amount of green chilies and red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

4. What is asafoetida (hing) and where can I find it?

Asafoetida is a pungent spice that adds a unique savory flavor. You can find it at most Indian grocery stores.

5. Can I use a different vegetable base instead of tomatoes?

Absolutely! You can try using potatoes, peas, or cauliflower.

6. What is the best way to store leftover Sev Vegetable?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Be aware the sev will soften.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!