GI tagged in 2014, Ratlami Sev from Ratlam a small town of the princely Malwa region of Madhya Pradesh originated in the late 19th century. An innovation by the Bhil tribes as a substitute to vermicelli on the request by a Mughal emperor, these gram flour delicacies are also known as Bhildi sev. A signature dish with rich history, these deep-fried snacks have transformed the small town into a flourishing manufacturing namkeen hub. Started initially at household level, the preparation became commercial by the start of this century. It is not just the cloves and pepper that add uniqueness to this deep-fried snack but also the natural resources such as water, climate, and soil of the region.
Foodialogues shares a delicious recipe of a subji using Ratlami sev…Tamatar Sev Subji. A simple easy to prepare dish that generally comes to the rescue when there is a paucity of vegetables. This tangy, spicy & sweet delish can be eaten as an accompaniment to roti. Garnished with more sev and chopped coriander this chunky dish chips in as a snack too.
TAMATAR SEV SUBJI RECIPE
Ingredients for Tamatar Sev Subji Recipe:
- Tomato 5 Big Hybrid
- Fresh Tomato Puree 1c
- Ghee 3 Tbsp
- Ratlami Sev 1 C
- Green Chilly Chopped 4
- Ginger Chopped Fine 2 Tbsp
- Chilly Powder 1 Tsp
- Turmeric Powder 1tsp
- Asafoetida 1tsp
- Jaggery A Small Piece /2 Tbsp
- Coriander Chopped 2 Tbsp
- Mustard seeds 1 tsp
- Cumin 1 tsp
- Required salt
Preparation Method for Tamatar Sev Subji Recipe:
- Heat ghee in a heavy-bottomed pan, splutter mustard and cumin seeds.
- Add green chilly and ginger followed by tomatoes. Sauté on low flame, add turmeric, chilly and salt.
- Cook on low flame, stirring in between.
- Add the puree & jaggery and simmer till the ghee floats on top.
- Remove from the stove. Add sev and coriander. Mix and serve the sweet and spicy subji with chunky soft tomatoes with rotis.
