20 minutes (Preparation )
10 second read: Popular dish enjoyed in Rajasthan and Gujarat where it’s called “Sev Tamata nu shaak”
Heat the oil in a pan. Add the hing and the jeera and let it crackle. Add the red chilly powder and roast for half a minute. Add the green chilly, tomatoes and the salt. Cook for 7 to 8 minutes. Add the ganthiya and mix well and serve immediately. Don’t mix the ganthiya in advance as it will go soggy very quickly. Do it just before service.
Garnish with the ganthiya and fresh coriander.
Use thicker gathiya, else the subzi tends to become a lumpy mess.
|3 to 4 nos||Tomatoes (chopped)|
|2 nos||Green chilly (chopped)|
|½ tsp||Red chilly powder|
|100 gms (preserve some for garnish)||Ganthiya (thick)|
|2 tsp||Green coriander|