Home Uncategorized Meera Sodha’s family recipe for Gujarati tomato curry | The New Vegan


Meera Sodha’s family recipe for Gujarati tomato curry | The New Vegan

by Ace Damon
Meera Sodha’s family recipe for Gujarati tomato curry | The New Vegan

This is an ancient Gujarati dish from the Kathiyawad peninsula, where my ancestors are from. This recipe was carried by my great-grandfather in the 1940s when he left for Uganda with his great ambitions and his sev sancha (a small machine used to make chickpea flour noodles).

The recipe went back to travel decades later, in 1972, with my grandparents when they left Uganda for Great Britain. It was passed to me by my mom last year and now it's yours for safety.

The recipe remained the same; It's just the cooks and the times that have changed.

Gujarati tomato and curry sev

You might think the tomatoes are out of season, but the Isle of Wight Tomato Stall It still supplies much of the UK for a few more weeks.

Sev – super-thin fried chickpea noodles, commonly called "nylon" sev – can easily be bought here in the UK: try the world's food or ethnic aisles in larger supermarkets, local Indian groceries or online.

Eat this with another vegetable curry (such as my potato and spinach curry), rice and / or chapatis.

Preparation 10 min
Cook 15 min
Serves 4 as part of a main meal

3 tablespoons rapeseed oil
¾ teaspoon mustard seeds
1 big pinch of fenugreek seeds
5 cloves of fat, peeled and minced
1kg mixed tomato, quartered
1 teaspoon Kashmiri pepper powder
1 teaspoon coriander powder
Sp teaspoon cumin powder
½ tsp saffron
1 tbsp tomato puree
30-50g nylon sev
Fresh cilantro, shredded, to serve

In a large skillet for which you have a lid, heat the oil over medium heat until it is too hot. Add the mustard and fenugreek seeds, let them burst for a minute and add the chopped garlic. Stir until the garlic turns brown and stick to the pan – it will take a minute, possibly two – and add the tomatoes and a pinch of salt. Stir to combine, then cover the pan and let it cook over high heat for five minutes – it should be boiling intensely. Add pepper, ground coriander, cumin, turmeric, tomato puree and two tablespoons of water, if necessary, to loosen the mixture, cover again and cook for another two minutes.

Taste and adjust the salt or pepper if desired, then distribute the curry in four bowls and add a small handful of seven and a pinch of cilantro to each. Serve as part of a meal with steamed basmati rice and / or chapatis.

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(tagsToTranslate) Vegan Food and Drink (t) Veganism (t) Vegetables (t) Food (t) Family (t) Life and Style (t) Fruits (t) Curry (t) Indian Food and Drink


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