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
  • 18.6 gm
    Total Fat
  • 9.9 gm
    Carbohydrate
  • 3.6 mg
    Vitamin C
  • 222.0 kcal
    Energy
  • 0.9 mg
    Iron
  • 64.4 mcg
    Vitamin A
  • 15.1 mg
    Calcium
3 Tbsp(17.0 gm) Farsan
5 Tbsp(63.0 gm) Tomato (Chopped)
2 Tbsp(16.0 gm) Onion (Chopped)
4 Tbsp(24.0 gm) Fresh Coconut (Grated)
1 Tsp(0.92 gm) Coriander Leaves (Chopped)
1/2 Tsp(1.0 gm) Garlic (Chopped)
1/2 Tsp(1.0 gm) Red Chilly (Powder)
1/4 Tsp(0.75 gm) Black Pepper (Powder)
1/2 Tsp(0.82 gm) Dhania Powder
1/2 Tsp(0.74 gm) Garam Masala
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.74 gm) Hing
5 No.(0.55 gm) Kadi Patta
1/2 Tsp(2.0 gm) Salt
1 Tbsp(8.0 ml) Oil
As Required(60.0 ml) Water
  • In a kadhai, add 2 tsp oil.

  • Add 1/2 tsp chopped garlic, 5 kadi pattas, 1/4th 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, 1/4th tsp haldi, 1/2 tsp garam masala, 1/4th 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 farsan and mix well.

  • Serve hot with chapatti.