Its super
cold in London. No I am not kidding. The other day while coming back from
office the wind was so harsh and cold I thought I will die before I reach home.
I had my jumpers on, a thick black overcoat buttoned up and long boots, all
sorted. But the wind was unkind and stony. It blew my hair in the cruelest way
possible, slapped on my face, my fingers were numb and ears shocked. With all
struggle I finally reached home. Home sweet home. Ah these winters make me so
angry and lazy. What shall I cook for dinner-my next battle!
Quick look
in the fridge, the chapatti dough was ready. So let’s make some quick lazy
subji/curry. There you go; no veggies in the fridge-another challenge for the
day. First I thought to make my favorite papad ki subji, the no veggie curry
but then I saw a packet of namkeen, and it had to be Sev Tamatar Ki Subji-the Rajasthani
or marwadi style. So what is sev- sev is spicy fried gram flour noodles. It can
be eaten just like a snack. The packets are easily available in any indian
store and if you haven’t you MUST try it.
More Rajasthan/Marwari Subji (curry):
Sev tamatar
ki subji is sev and tomato curry. Two types are famous- the gujarati style
which is called as sev tameta nu shak and rajasthani style. Gujarat curry is
bit tangy and sweet, whereas rajasthan is spicy and hot. Born and bought up in
rajasthan this curry is very special to my heart. The days when mom had less
mood to cook, was not well or no vegetables were available this curry came in
handy. She would ask my father or brother to buy a packet of namkeen and then
start preparing for the subzi. In this recipe you can use ratlavi sev, moti
sev, spicy sev or even garlic (lehsun) sev. I have used Kohinoor bhujia sev.
You just
need basic Indian spices, garlic, tomatoes and sev. It took me 10 minutes in
total to prepare this curry. Served it with some Indian kachumber salad and
chapatti. The dinner was enjoyed and I was bit ok with novelty of winters.
Ingredients:
1 and 1/2 cups Tomatoes chopped finely
5 cloves garlic minced or grated
1 medium size onion chopped finely
2 tablespoons oil
1/2 teaspoon cumin seeds/jeera
1/4 teaspoon turmeric/haldi
1/2 teaspoon coriander powder/dhaniya
1/2 teaspoon red chilli powder (adjust as per taste)
Salt to taste
Pinch of sugar
2 cups water
1/2 cup sev/namkeen/bhujia
2 tablespoon chopped coriander leaves
Method:
Heat 1 tablespoon oil. Add cumin, let it splutter.
Add garlic and chopped onion. Cook for 1 minute or till
onion turns soft.
Add chopped tomatoes and all the spices. Mix and cook
tomatoes till they turn soft and mushy.
Add 2 cups or water and sugar. Let it boil for 5 minutes.
Add sev and coriander leaves. Mix and serve.
Notes:
Add sev just before serving else it will become soggy.
I have used kashmiri red chilli powder, it gives good colour
but is not very spicy.
