Here comes another Gujarati favorite curry. It is a perfect quick cook recipe. Like most of the Gujarati recipes, this one too is a combination of sweet, sour, and spicy.
The ideal tomatoes for this curry would be the sour tomatoes (they are called nati tomatoes in Bangalore and desi tamatar in north). I have used the roundest available tomatoes in Singapore and the curry still turned out well.
The crisp sev is a perfect complement to the succulent tomatoes. I prefer the spicy bhujiya sev available in the market. You can also use the non-spicy sev if you don’t like your food very spicy.
This crunchy curry can be enjoyed best with soft rotlis (chapati in Gujarati) and roasted Bhavnagri chillies* and a glass of chilled chaas (buttermilk) to wash the spice down. I do not prefer this as sweet as it is originally made. You can always adjust the sweet and spices as per taste.
*For roasted Bhavnagri chillies (you can use any other non-spicy chilli if you don’t get Bhavnagri chilli), just slit the chilli and line it with a pinch of salt and roast it on flame till you see black spots on the chilli.
- 2 tomatoes chopped
- ½ cup sev
- 3 tbsp groundnut oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds (jeera)
- 2 green chillies slit
- 10-12 curry leaves
- 2 inch ginger piece grated
- ½ tsp asafoetida (heeng)
- ½ tsp turmeric
- ½ tsp chilli powder
- 4 tbsp coriander powder
- 2 tsp sugar
- 2 tsp lime juice
- ½ tsp garam masala
- ½ cup water
- 2 tbsp fresh coriander chopped
- Salt to taste
Heat oil in a thick bottomed deep pan (kadhai). Add mustard seeds and jeera and let them pop. Add curry leaves, green chillies, and ginger and sauté.
Add asafoetida, turmeric, chilli powder, and coriander powder and sauté and immediately add chopped tomatoes and cover for 10-15 seconds.
Uncover and add salt, sugar, lime juice, garam masala and water and mix well.
Let it cook for 3-5 mins till you see oil on top. Just before serving add chopped coriander and sev. Mix well and serve with hot rotlis.