Kathiyawadi Sev Tomato

Sev Tomato is kathiyawadi specialty which is hot and spicy and is usually eaten with bajri flatbread, garlic chutney, and buttermilk. Sev is thin gram flour vermicelli commonly eaten as snack in every household. These sev are available in different flavors from tomato, garlic, mint, black pepper, and so on. While trying this recipe you can use any normal or spicy type of sev. I have used just plain sev to get the authentic taste of dhaba. This dish is very famous in Gujarat as well as Rajasthan but the same recipe varies little bit in taste. In Gujarat sugar is added in this recipe and in Rajasthan it is made very spice and tangy flavored.


¾ cup Sev (Gram Flour Vermicelli)

1 Medium sized Onion

2 Medium sized Tomato

1 Tbsp. Garlic Paste

2 Green Chilies

2 Tbsp. Oil

1½ Tsp Red Chili Powder

1 Tsp Turmeric Powder

1 Tsp Coriander Powder

½ Tsp Mustard Seeds

1 pinch of Asafoetida

1 Tbsp. Chopped Cilantro

Salt as per taste


  1. Finely chop the onion, tomato and chili and keep it aside.
  2. Heat oil in a pan and add mustard seeds and let them crackle..
  3. Now add asafoetida and chopped onion.
  4. Once the onion turns pinkish, add garlic paste and green chilies to it. Give it a quick stir.
  5. Add chopped tomatoes and cook them until soft and mushy.
  6. Now add turmeric powder, red chili powder, coriander powder, and salt.
  7. After few minutes, when the oil gets separated from tomatoes add a cup of water into it and let it boil for couple of minutes.
  8. Once the gravy is nicely cooked, switch off the heat and add sev.
  9. Garnish it with chopped cilantro and serve it hot with bajri roti, plain roti, or plain paratha.

Note: Sev is made of gram flour and when added in tomato gravy then it will lose its texture and become soft. So it is best to add sev while arranging for dinner. While making this dish you can always adjust the spice levels according to your taste. Again if you are using spicy sev then avoid using green chili in it as the recipe will go very much spicy.