A Quick Rajasthani Curry
Who knew your favourite crunchy namkeen could become a delicious curry? Long sev ki sabzi is a comforting Rajasthani-style dish made with a spiced onion-tomato gravy and crispy long sev added just before serving.
It is especially useful when you want a flavourful meal without a lengthy list of ingredients. Pair it with hot rotis, phulkas, or steamed rice for a satisfying lunch or dinner.
It is especially useful when you want a flavourful meal without a lengthy list of ingredients. Pair it with hot rotis, phulkas, or steamed rice for a satisfying lunch or dinner.
Ingredients
- 1 cup Khamma Ghani long sev
- 1 tablespoon oil
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped or pureed
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon red chilli powder, or to taste
- A pinch of asafoetida (hing), optional
- Salt to taste
- 1 to 1 1/2 cups water
- Fresh coriander for garnish
Method
- Prepare the tadka: Heat oil in a pan. Add cumin seeds and asafoetida.
- Cook the base: Add onion and sauté until lightly golden. Stir in the tomato and cook until soft.
- Add the spices: Mix in turmeric, coriander powder, red chilli powder, and salt. Cook briefly to bring out their aroma.
- Make the gravy: Pour in water and simmer for 4–5 minutes until the gravy reaches your preferred consistency.
- Add the long sev: Lower the heat and add the sev just before serving. Simmer briefly, keeping in mind that thin sev softens quickly.
- Garnish and serve: Finish with fresh coriander and serve hot with roti.
Tips for Better Sev Sabzi
- Check the salt before seasoning because long sev is often already salty.
- Add the sev at the end to control how soft it becomes.
- For a thinner gravy, add a little hot water before serving.
- Adjust the chilli according to the spice level of your namkeen.
Serving idea: Serve fresh with roti, sliced onions, and a wedge of lemon.