Sev Tamatar Bhaji is a vibrant, tangy, mildly spicy tomato curry topped with crisp sev and finished with a zesty mustard tempering. This delightful dish makes a comforting staple in the Indian sabji recipe repertoire—perfect for weekday lunches or weekend dinners. Light yet full of flavor, it's an instant mood-lifter. The combination of soft, slightly sweet tomatoes and crunchy sev creates a wonderful contrast in texture, while the mustard tempering adds a depth of flavor that elevates the dish. Imagine spooning it over steaming rice or pairing it with puris, which also means this curry is as versatile as a good Sambar recipe Indian preparation.
Sev Tamatar Bhaji with Mustard Crackle Tadka
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course, Side Dish
Cuisine Indian
Medium saucepan or kadhai for cooking the curry
Small stainless steel pan for the mustard tempering
Wooden Spoon or Spatula
Knife and Cutting Board
Measuring spoons & cups
Mortar and pestle (optional, if using whole spices)
- Tomatoes – 600 g firm and ripe, roughly chopped
- Onion – 1 medium about 120 g, finely chopped
- Green chili – 1 small slit lengthwise
- Ginger-garlic paste – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Red chili powder – 1 teaspoon adjust to taste
- Coriander powder – 1 tablespoon
- Cumin powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Salt – 1 teaspoon or to taste
- Sugar/jaggery – ½ teaspoon optional, balances acidity
- Water – ½ cup 120 ml
- Oil – 2 tablespoons
- Sev – ½ cup store-bought or homemade
Tempering (tadka)
- Oil – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Cumin seeds – ½ teaspoon
- Asafoetida – a pinch
- Dried red chili – 1 broken
- Curry leaves – 6–8 fresh leaves
Garnish
- Fresh coriander cilantro, chopped, 2 tablespoons
Prep the base
Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add chopped onions and sauté until translucent, about 3–4 minutes. Add green chili and ginger-garlic paste; sauté until raw smell disappears (~1 minute).
Spice it up
Lower the heat and add turmeric, red chili, coriander, and cumin powders. Stir well, cook for 30 seconds to release aromas. Add roughly chopped tomatoes and stir to coat with spices.
Simmer
Pour in ½ cup water and add salt and sugar (if using). Stir, cover partially, and simmer for 10 minutes on low heat, stirring occasionally to prevent sticking. The tomatoes should break down and form a thick, saucy consistency.
Finish curry
Once the tomatoes are cooked through and oil separates slightly from the sides, sprinkle garam masala and stir to combine. Turn off the heat and cover to keep warm while you prepare the tempering.
Mustard tempering
In a small pan, heat 1 tablespoon of oil on medium–high heat. When oil is hot, add mustard seeds. After they pop, add cumin seeds, asafetida, dried red chili, and curry leaves. Let them sizzle for a few seconds (avoid burning the chili). Immediately pour this aromatic tadka over the prepared tomato curry to seal in flavors.
Assemble with sev
Transfer the curry to a serving bowl, top generously with crispy sev—just before serving so it remains crunchy. Garnish with freshly chopped coriander.
Serve hot
Sev Tamatar Bhaji pairs wonderfully with rice, puri, poori, chapati, or even a dosa. It’s an excellent twist if you’re craving something new alongside your standard dishes like Medu Vada Recipe or Uttapam Recipe.
Pairings
- Steamed rice: The simplest, most classic combination—ladle sev-tomato curry over hot rice.
- Pooris or rotis: Mildly oily puris balance the tang, and soft rotis soak up every drop of gravy.
- South Indian breakfast: Serve alongside idli or dosa—imagine a fusion platter with Idli Sambar, Medu Vada Recipe, Uttapam Recipe, and this tomato bhaji.
- Snack combo: Goes well with crispy snacks like kothimbir vadi recipe or chaats—replace their spicy chutneys with this tangy, textural delight.
- Street-food-style: Top with fresh Sev Usal Recipe-style sev and enjoy it chaats-style from a bowl.
FAQs
1. Can I use tomato puree instead of fresh tomatoes?
Yes, you can substitute fresh tomatoes with 1¼ to 1½ cups of tomato puree, but adjust water and sugar to balance consistency and sweetness.
2. What kind of sev works best?
Thin sev (like that used in Sev Usal Recipe) gives a delicate crunch. You can also mix with thicker aloo sev for added texture contrast.
3. Can I use breast vs thigh meat?
This is a vegetarian recipe—no meat involved. But if you wanted to add protein, paneer cubes or shredded chicken (white meat preferred for milder flavor) can be added during simmer.
4. Can I make it oil-free or use ghee?
Reduce oil in the curry to 1 tablespoon for lighter fare. For tempering, use ghee to add richness and aroma instead of oil.
5. How to store leftovers?
Keep bhaji (without sev) refrigerated in an airtight container for up to 3 days. Reheat before serving and add fresh sev and tempering for crispness.
