Photograph of the finished Sev tameta

India · Cà chua nấu sợi giòn kiểu Kathiyawadi

Sev tameta

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomato Tomato 16
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 9.9 oz
  • Photograph of Palm sugar Palm sugar 4.2 oz
  • Photograph of Red chilli powder Red chilli powder 1.7 oz
  • Photograph of Fennel seeds Fennel seeds 0.7 oz
  • Photograph of Onion Onion 2
  • Photograph of Oil Oil ¾ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté the cumin seeds in hot oil, then add the crushed garlic and thinly sliced onion.
  2. 2 The Kathiyawadi version uses a lot of chili powder and palm sugar syrup, resulting in a deep red sauce with a distinctly sweet and spicy flavor.
  3. 3 Turn off the heat and sprinkle in chili powder, stirring until the oil turns reddish without burning or becoming bitter.
  4. 4 Add the sliced tomatoes and palm sugar, then cook for 12 minutes until a thick, dry sauce is formed.
  5. 5 The sauce should be thick and dry, not watery; if it's watery, the sev noodles will become soggy.
  6. 6 Sprinkle the sev strands over the hot sauce immediately upon serving, then sprinkle with cilantro; do not mix beforehand.

With an appliance

  • Microwave 25 min

    Replace steps 4–5: place the tomatoes, honey, and the remaining oil in a large bowl, microwave uncovered at 800 W for 7 minutes, stirring once at minute 4; the sauce will reduce faster, in about 5 minutes, without needing to constantly monitor the bottom of the pan. The sev strands from step 6 should still be sprinkled on top at serving to maintain their crispness.

Start cooking