Sev Tomato Curry Recipe

A regular tomato based curry with a twist of crispy sev added to enhance the texture and taste to make a perfect side served with rotis or rice.

Nutritional info

  • 1.4 gm
    Protein
  • 18.7 gm
    Total Fat
  • 10.0 gm
    Carbohydrate
  • 3.6 mg
    Vitamin C
  • 15.2 mg
    Calcium
  • 223.4 kcal
    Energy
  • 0.9 mg
    Iron
  • 64.8 mcg
    Vitamin A
5.0 Chopped Tbsp(63.0 gm) Tomato
4.0 Grated Tbsp(24.0 gm) Fresh Coconut
3.0 Tbsp(17.0 gm) Farsan
2.0 Chopped Tbsp(16.0 gm) Onion
5.0 Number(0.55 gm) Kadi Patta
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1/2 Chopped Tsp(1.0 gm) Garlic
1/2 Powder Tsp(1.0 gm) Red Chilly
1/2 Tsp(0.82 gm) Dhania Powder
1/2 Tsp(0.74 gm) Garam Masala
1/4 Powder Tsp(0.75 gm) Black Pepper
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.74 gm) Hing
1/2 Tsp(2.0 gm) Salt
1.0 Tbsp(8.0 ml) Oil
60.0 Ml(60.0 ml) Water
  • In a kadhai, add 2 tsp oil.

  • Add 1/2 tsp chopped garlic, 5 kadi pattas, 1/4 tsp hing, 2 tbsp chopped onion, 5 tbsp chopped tomato and mix.

  • Then add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp dhania powder, 1/4 tsp haldi, 1/2 tsp garam masala, 1/4 tsp black pepper powder and mix well.

  • Add a little water, cover and cook well.

  • When the curry comes to a boil, add 4 tbsp grated fresh coconut, 1 tsp chopped coriander leaves, a little water and mix well.

  • Garnish with 3 tbsp farsan and mix well.

  • Serve hot.