The state of Gujarat is popular for a number of region-authentic dishes. One of them is sev and ghatia saag. This dish takes not more than 15 minutes of cooking time once you have all the ingredients sorted. It is easy o make and light on the system. You can play around with the ingredients and even replace some of them, like the addition of sesame seeds or the replacement of dry mango powder with tamarind pulp, to get a dish that fits your distinct style of cooking and taste. It is fast cooking and hence makes a great last-minute surprise addition to any meal. You can serve it in a variety of ways too.
Ingredients:
1 cup of ready made sev (you could also substitute with the thicker gathia)
1/2 tsp each of cumin seeds
Red chilli powder
Mixed spice or garam masala powder
Sugar
Asafetida
Dry mango or amchoor powder and coarsely ground coriander seed powder
1/4 cup of fresh coriander leaves chopped really fine
Salt to taste and cooking medium as per personal preference
Popular Accompaniments:
Sev and ghatia saag goes well with assorted bread, rotis, puris or even plain or flavored rice. You can eat I plain too while catching up with the latest movie or serve it to your guests with additional farsan to thicken it at tea time. Sev and ghatia saag is a great add-on to any simple family lunch or dinner. The dish can be made with papdi or flavored sev replacing the simple original ingredients. However, it is important to keep the spices used in mind before introducing a flavored ghatia or sev to the dish. This way or that the dish is a hit!
Preparation:
In a large mixing bowl, mix together all the dry masala powders - red chilli powder, mixed spice or garam masala powder, dry mango or amchoor powder and coarsely ground coriander seed powder.
Pour in 1 cup water and continue to mix well.
Main Cooking:
In a heavy bottom pan heat some cooking medium. You could use either ghee or clarified butter or even regular cooking oil.
Add the cumin seeds and asafetida.
Add the mix of the various masala powders and water, when the former splutters and the asafetida fluffs up.
Allow this gray to simmer on a low flame for around 5 minutes.
Presentation:
Finally ad the sugar, sev or gathia and the garnish of fresh chopped coriander leaves. Serve hot.
