You are checking your fridge and realized there are no vegetables. oh forgot to order or buy vegetables! It happens with me and can happen with you as well. No problem, we have a tasty solution for it. Special Rajasthani Namkeen or sev ki sabji. We get bored with vegetables sometimes, paneer sounds like boring then this Namkeen or Sev sabji comes as a rescue that too very chatpata and flavorful rescue which you are going to love.
When we talk about Rajasthani cuisine, geographically it has scarcity of water and green vegetables due to its hot climate, this directly or indirectly influences their cuisines. They mostly prefer Ghee, milk, curd or buttermilk to prepare their food.
In Rajasthan or even in Gujarat, during season where we get less vegetable options, people try different sabjis like Badi ki sabji, Papad ki sabji, Sev tamatar ki sabji etc… which also gives break from routine vegetables we eat. Most important these all are very easy to cook and quick to prepare.
So let’s start our recipe,
- Namkeen or Sev (1 cup)
- Milk Powder (1/4 cup)
- Curd (1/4 cup)
- Salt (as per taste)
- Green chilies (as per taste)
- Onion (1 cup Chopped)
- Tomatoes (1 cup Chopped)
- Garlic (4/5 cloves)
- Ginger Garlic Paste (1 tsp)
- Dry Spices
- Turmeric (1 tsp)
- Red Chili powder (1 tsp)
- Coriander powder (1 tsp)
- Gram Masala (I used Kitchen king masala)
- Mustard seeds (for tempering)
- Jeera (for tempering)
- Pinch of Hing (asafetida)
- Ghee or Oil (1 tbsp)
- Kasuri Methi or dry fenugreek leaves (1 tsp)
- Coriander leaves to garnish
First chop your onions & tomatoes. Chop very fine your garlic and chilis. Take 1.4 cup of milk powder and 1/4 cup of curd. Keep them aside.
Note: I have used fried onions. You can use fresh chopped onions as well. I will share my recipe of fried onions so that you can also store your onions for long durations.
Take pan and switch on the gas stove. Once pan is hot add Ghee or oil to it. Let them heat as well. Add mustard seeds and jeera seeds to it and let them splutter. Add pinch of hing and add garlic and garlic-ginger paste to it. Let them cook a little on low flame so that they don’t get burnt. Add chopped onions to them and cook them till they become transparent in color. Once they are nice pink add chopped tomatoes to it. Add your dry spices and Let them cook till they become soft.
Tips: I have used fried onions so added them after I cooked tomatoes. So whenever you are using fried onions do not add them first o make gravy instead cook other food like garlic & tomatoes. After that add your fried onions so they won’t get burnt. Actually they are already nicely cooked so when you heat them they start burning easily.
Once tomatoes are cooked well add milk powder to it and mix it well to avoid lumps. Now when they are nicely mixed let them cook a little and add your curd to it. Also add kasuri methi after crushing it with your hands to increase taste to next level. Now mix them well.
Let this mixture cook a little for 2 minutes. Add 1 cup water to it to make gravy and let it cook for 2 more minutes. Now all are cooked nicely and you don’t want to over cook your curd otherwise it starts separating. So switch off the gas flame and add your Namkeen or sev to it.
Tips: You need to use badi wali or thick Namkeen or Ganthiya sev for this sabji else it will be all mixed and won’t look good.
Now that your awesome sabji is ready, garnish it with coriander leaves and serve it hot with chapati or parantha. Everyone is going to love this.
In Gujarat they make Sev tamatar sabji which is variant of this recipe, which tasted amazing as well. You can also cook this by simply adding onions as a gravy base or add more water to make thin gravy if you like it.
Do try this recipe when you get a chance and let me know how it turned out. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.
Eat healthy & live healthy. Be happy always!! 🙂
Thanks for going through my blog, happy to have you.