Sev Tamatar Sabji to Take You Home

Besan is a staple in many Indian homes, but is rarely in the spotlight. Lopamudra Mishra, in the biting cold of Cananda, found herself craving Indian food. And even though Indian ingredients were hard to come by in her hometown of Whitehorse, she took comfort in besan — a versatile, gluten-free flour, and cheap source of protein, that proves you don’t need expensive ingredients to make delicious meals on a cold evening. Find more favourite lockdown recipes from Goya readers here.

Recipe: Sev Tamatar Sabji

Ingredients
3 tomatoes, chopped
1/2 inch ginger, chopped
3 sprigs curry leaves
1 tsp mustard seeds
1.5 tsp cumin seeds
4 green chilli, slit
Asafoetida, a pinch
1 tsp cumin powder
1 tsp coriander powder
2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp jaggery
Salt, to taste
Cilantro, to garnish
Sev, generous
2 tbsp oil

Method
Heat oil in a pan, add in the mustard and cumin seeds.
When the sputter, add in the green chillies, ginger and curry leaves. Saute for a few minutes.
Add in chopped tomatoes and allow to cook for 5 minutes.
Now add in the asafoetida, cumina and coriander powder, red chilli powder and turmeric. Allow to cook for another 2 minutes.
Add in salt and jaggery, and cook with the lid on, until the tomatoes are fully cooked.
Now uncover, check seasoning, and reduce to desired thickness (ideally, midway between soupy and dry).
Remove from the hear and garnish with cilantro.
Add sev just before serving, so it retains its crunch.
Best paired with phulkas, bajra roti or theplas.

ALSO ON THE GOYA JOURNAL