If you were actually waiting for this post all this time, please accept my heartfelt apologies for imposing this excruciating suspense!Without further ado, here's how you make Sev Tameta
Simple foods... that are simple enough to cook without planning give you inexplicable joy. That's what happened to us during our Lake George trip. We packed a bunch of spicy Indian snacks including the Indian Sev and Gathia. These snacks are made of a spicy chick pea flour dough, pressed out of sev/gathia presses similar to Murukku presses (cookie press) and deep fried. The stuff we carried of course, were store brought.
So we packed these snacks for tea time munchies. As we got used to cooking at the well equipped kitchen at the resort, we realized we had all the ingredients for this famous Gujarati dish - Sev Tameta, which is one of Hubbie's favorites. So we decided to be happy campers and leverage our limited supplies towards lunch.
You can use any kind of sev, gathia or even crisp puris (as used in papdi chaats)... We used a mixture of the kinds we had... Bhavnagri Gathia (Speciality of a region in Gujarat called Bhavnagar) and Spicy Sev pictured below
|2-3 tbsp oil|
1 tsp mustard seeds
1 tsp tumeric powder
1 tsp coriander powder
|Heat oil, add mustard seeds. Allow to sputter, then add asafetida, turmeric powder and coriander pow|
|1 tomato chopped fine|
salt to taste
splash of water (if required)
|Add tomatoes and salt and cook down until the mixture is pulpy. If the tomato is not juicy enough, add a splash of water|
|2 cups assorted sev/gathias||Add to mixture and mix. Turn off heat and allow to soak until the sev is tender|
You can add more water to this dish if you prefer it watery. The soaking time for the sev depends of its thickness. Serve this with chappatis or theplas. Yum!