Chef Ranveer Brar explains the traditional way of making sev tameta nu shaak and why its thin gravy is important; check recipe

From food preservation to regional flavours, sev tameta nu shaak has an interesting history. Chef Ranveer Brar explains its cultural significance.

A beloved Gujarati comfort food, sev tameta nu shaak is known for its tangy tomato gravy, crunchy sev and simple preparation. A staple in many Gujarati households, this traditional dish is a wonderful example of how food habits are shaped by geography, climate and local ingredients. Celebrity chef Ranveer Brar recently highlighted the cultural and practical reasons behind the dish, explaining why it continues to hold a special place in the region's food traditions.

In his November 1 Instagram post, Chef Ranveer said, “It is very important to keep the sev-tameta very thin. In the past, in Rajasthan and Kathiawar, because the area was hot and food did not keep well, people used to make things that would last a long time. They would keep the sev in a bowl, and whenever they felt like eating, they would take the shorba, add the sev to it and have it with roti.”

He further adds, “All these things are rooted in culture, science, climate and agriculture. That is why they are the way they are,” highlighting how regional cooking traditions evolved in response to local conditions.

Why is sev tameta nu shaak special?

The dish also reflects a practical approach to cooking. Sev can be stored separately and added to the tomato gravy just before serving. This allows it to retain some of its texture instead of becoming completely soft. The consistency of the gravy is important too: it is generally kept thin enough for the sev to absorb the flavours while still making a comforting accompaniment to rotli.

Sev Tameta Nu Shaak Recipe

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3–4

Ingredients:

• 2–3 medium tomatoes, finely chopped
• 1 cup thick or medium-thick nylon sev
• 2 tablespoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 8–10 curry leaves
• 1 green chilli, finely chopped
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander-cumin powder
• ½ teaspoon jaggery or sugar (optional)
• Salt to taste
• 1½–2 cups water
• Fresh coriander leaves for garnish

Method:

1. Heat oil in a kadai. Add mustard seeds and cumin seeds and let them splutter. Add asafoetida, curry leaves and chopped green chilli.

2. Add the chopped tomatoes, turmeric powder, red chilli powder, coriander-cumin powder and salt. Mix well and cook until the tomatoes soften and turn pulpy.

3. Add water and jaggery, if using. Bring the mixture to a gentle boil and let it simmer for 5–7 minutes. Adjust the seasoning and consistency. The gravy should remain relatively thin rather than thick.

4. Just before serving, add the sev to the hot tomato gravy. Stir gently so that it absorbs some of the flavours without losing all its texture.

5. Finish with freshly chopped coriander leaves and serve immediately with hot rotli, thepla or chapati.