Sev Tamatar Tenga
A homestyle tenga where tomatoes simmers in a deeply bhunao-ed masala — the kind of curry that tastes better on day two, if it lasts that long. About 40 minutes from fridge to table.
Ingredients
- Ginger Garlic Paste1 tbsp
- Garam Masala1/2 tsp
- Saltto taste
- Onion1 large, finely chopped
- Tomato250 g, chopped
- Cumin Seeds1 tsp
- Turmeric Powder1/2 tsp
- Ground Coriander1 tsp
- Red Chili Powder1 tsp
- Mustard Oil2 tbsp
- Green Mango1, sliced
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Heat the mustard oil in a heavy kadhai over medium heat until it shimmers.
- 2
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
- 3
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
- 4
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
- 5
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
- 6
The tok (sourness) is the point — adjust the mango until it makes your cheeks tingle.
- 7
Add the tomatoes and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
- 8
Season with salt, garam masala and reduce to the consistency you like.
- 9
Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.
Chef's tip
If the masala catches on the pan, splash in a spoon of water and keep going; never rush this stage.
/dish/11529Video: Hyderabadi Biryani, Kaju Curry, Sev Tomato & Pani Puri Recipes at Radhika Indian Restaurant, London · on YouTube