I always loved to cook recipes from other cuisines. Have learnt hundreds of new recipes from all the fellow foodbloggers in last one year. The other major source of new recipes for me, are my readers. I have been getting so many mails from my readers that almost daily I come up with a new dish for lunch/dinner. This recipe is from Aruna. I didn’t know her two months back, but these days we exchange 2-3 mails almost daily. She has sent many recipes to me and this one caught my immediate attention. When I tasted this, I simply loved it.
This is what she said about this dish, “In my ex office one collegue, who was a Rajasthani, used to get this subzi in his tiffin. He used to call me everytime when he got the same, even though he ate his lunch very late. This is a chatpata subzi and goes well with chappati or poori. As 1 tsp of chill pd is used jaggery is also used in good qty so that it is sweet and spicy”.
Read Garam Masala’s Sev Tameta here, I am not sure if both are same.
Mustard 1/2 tea spn
Cumin seeds(jeera) 1/2 tea spn
Chilli powder 1 tea spn
Turmeric a pinch
Curry leaves 3-4
Jaggery 1 tbl spn
Oil 1 tea spn
Cut the tomatoes into cubes (not very small). Heat oil and make add mustard, jeera. When they start popping, add curry leaves. Add the tomatoes, chilli powder and turmeric powder. Add 3/4 cup water and jaggery . Cook till the tomatoes become tender.
Add sev and serve immediately. (Just mix the sev at the time of serving else it will loose its crispiness).
Serves : 2
Preparation time : 15mins