Tameta Sev Shak

Ingredients:

Serving size 6

5 medium sized tomatoes

1 cube of the spicy paste (garlic, ginger, chili)

1 tbsp garam masala

1 tsp mustard seeds

1 tsp cumin seeds

½ tbsp turmeric powder

1 tbsp cumin and coriander powder

1 tbsp oil to cook

1 cup of sev- or you can add “fresh” sev

Salt

1-2 cups of water

Corn starch (if necessary)

Fresh Sev:

Sev machine - i used the stencil with the largest holes

1 cup of chickpea flour (Brown or Indian)

Salt

2 tsp ajmo (aka ajwain, carom seeds, or bishop’s weed)

Chili powder/black pepper

1 tbsp oil

1 tbsp lemon juice

Sev:

Add the ajmo, pepper, salt, oil, and lemo juice to the flour and kneed. It should have the same consistency as pizza dough. If you have a sev machine (or rather you need a sev machine) fill it and get ready to drop it directly into the shak. No pre frying necessary.

Method:

·         Heat oil. Add cumin, mustard, and spicy paste cube

·         Add small cut tomatoes

·         Add garam masala, cumin and coriander powder, turmeric powder, and salt to taste

·         Add 1 cup of water

o   If you are making your own sev. This would be the time to directly add them into the shak. Bring the tomatoes and water to a boil. Fill the sev machine with the dough and start dropping the sev into boiling water and tomatoes. Cover and put on medium/low heat to cook. It will take about 10-15 minutes to cook. Taste and see if you need any other seasonings. If all is good, let it cool and serve

o   If you are using ready-made sev, then cover the lid and let the tomatoes cook for 10-13 minutes. Once they are cooked and before you’re ready to eat, add the sev and serve.

·         The corn starch is there incase it’s too liquid-y, you can add some to give it a thicker gravy