Monday 19 March 2007
Sev and Tomato Shaak / Spicy Chickpea Noodles in a Tomato Sauce
This is my old time favourite, the tangy taste of the tomatoes with the spicy taste of the sev is delicious. Real comfort food. I always thought that my mother made up this recipe, I now realise it is actually a Gujarati recipe. We also make sev with spring onions and sev with young mooli or radishes - leaves and all, recipe to come. The sev we used was homemade, recipe soon.
1 lb tomatoes; blanched, peeled and liquidised
1 cups sev
1 tspn mustard seeds
1/2 tspn cumin seeds
4-5 curry leaves
1 hot chilli (as many as you can handle)
1 onion; chopped fine
1/2 tspn tumeric
2 tspn coriander and cumin powders
2 cloves garlic; minced
1 inch ginger; grated
1 tbspn oil
Heat the oil, add the cumin and mustard seeds, curry leaves and green chilli, fry for a few minutes.
Add the onion, cook until transluscent.
Add about 2 tablespoons of the tomatoes, cumin and coriander powders, garlic and ginger paste, and cook for 5 minutes.
Add the rest of the tomatoes, bring to boil, simmer for 5 minutes, add the sev, cook for few more minutes and serve with chapattis.
This is my entry for JFI
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