A traditional Rajasthani dish, Bikaneri Sev Tamatar is popular among Gujaratis too.
Maharaj Ganga Singh offers a variation using raw green tomatoes instead of the more juicy red ones.
Garnished with generous heaps of sev, his take is without onions and garlic.
Bikaneri Sev Tamatar
- 200 gm green tomatoes, chopped into cubes
- 2 tbsp oil
- ½ tbsp jeera or cumin seeds
- A pinch of hing or asafoetida
- 4 green chillies, chopped
- 1 tsp grated ginger
- 1 tbsp coriander powder
- 1 tsp jeera or cumin powder
- ½ tsp haldi or turmeric powder
- 1 tsp Kashmiri red chilly powder
- 4-5 tbsp water
- Salt to taste
- 3-4 tbsp fresh grated coconut
- Sugar, as per taste, optional
- 1 cup besan or bhujia sev, for garnish
- 1 tbsp chopped green dhania or coriander or cilantro leaves, for garnish
- Heat the oil in a heavy-bottomed kadhai or pan over medium heat.
Add hing, cumin seeds, grated ginger and haldi powder.
Allow the seeds to crackle for few minutes.
Add the green chillies and let it crackle for about 20 seconds.
Add the chopped tomatoes and cook for 10 minutes over slow-medium heat until cooked.
Add the coriander powder, cumin powder, Kashmiri red chilly powder and salt to taste.
Add 4-5 tbsp of water and cook the masala for few minutes more.
Add the coconut and sugar, (if using).
Take off heat and transfer into a bowl.
Add sev on top just before serving.
Garnish with freshly chopped coriander and serve with hot phulkas or bajra rotis.
Ganga Singh is the chef at Rasotsav, a vegetarian restaurant serving Rajasthani and Gujarati food in Mumbai.
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