Recipe for Spicy Vegetable Kathiyawadi Sev Tamatar for Lunch

With the arrival of the month of Sawan, many households begin preparing kheer, sevai, and various sweet dishes. However, there is a concern regarding impurities and low quality of flour in commercially sold sevai, which can harm both taste and health. Therefore, it is suggested to prepare clean, crispy sevai at home in advance, before Sawan begins, and store them.

Secret preparation method

The article presents a special trick that guarantees the prepared sevai will not stick together or break during the manufacturing process.

Required ingredients

For preparation, you will need: 2 cups of wheat flour or fine semolina, water for kneading the dough, a pinch of salt (optional), and 1 teaspoon of ghee (to give a crispy texture).

Step-by-step instructions and tips

Kneading a stiff dough: Take the flour or semolina into a large bowl, add a pinch of salt and 1 teaspoon of ghee. Using very little water, knead a very dense dough. The stiffer the dough, the more separate and perfect the sevai will be. After kneading, cover the dough with a damp cotton cloth and leave it for 15 minutes.

Shaping: To shape the sevai, use a special machine with the finest mesh. A ball is formed from the dough, which is then placed into the machine.

Drying and storage techniques

To prevent the sevai from breaking, they should be poured onto a large bowl or a clean cotton cloth lightly dusted with dry flour while rotating the machine. Instead of touching them immediately, they must be allowed to dry in front of a fan for one to two hours.

Once the sevai has dried slightly, they should be lightly fried in a dry pan over low heat, or with half a teaspoon of ghee added, until light golden brown. After they cool down, they can be hermetically sealed in a container and stored for months to enjoy later during Sawan.

If you are tired of monotonous food, such as simple lentils and pumpkin, and want a dish that looks luxurious but does not require complex preparation, then raw banana fritters will be the perfect solution. These tender fritters turn out crispy on the outside and soft on the inside, and their taste doubles when dipped in a velvety sauce.

Simplicity and Taste of the Dish

The main advantage of this recipe is that it does not take much time and does not require a large number of spices. Try this recipe at home, and you will not only delight with the taste but also become a culinary favorite.

Ingredients for the Fritters

To prepare the fritters themselves, you will need three raw bananas (boiled), one boiled potato for binding, two to three tablespoons of besan or cornflour, one chopped green chili, half a teaspoon of grated ginger, two tablespoons of finely chopped cilantro, half a teaspoon of garam masala, salt to taste, and oil for frying.

Ingredients for the Velvety Sauce

For the base of the sauce, you need two tomatoes (pureed), ten to twelve cashews (soaked in warm water), two tablespoons of cream or fresh sour cream, one large chopped onion, one teaspoon of ginger and garlic paste, two green cardamoms, one piece of cinnamon, one bay leaf, as well as turmeric, red and coriander powders to taste, one teaspoon of dried mint, and salt to taste.

Step-by-Step Preparation

First, prepare the fritters: peel and mash the boiled bananas and potatoes. Add besan, green chili, ginger, cilantro, garam masala, and salt to them. Form small balls (fritters) and fry them over medium heat in oil until golden brown.

Preparing the Sauce Base

Start by making a paste from the soaked cashews. In a saucepan, heat two tablespoons of oil or ghee, add the bay leaf, cinnamon, and cardamom. Fry the chopped onion until golden brown, then add the ginger and garlic paste and cook for one minute. Next, add the tomato puree, turmeric, red and coriander powder, as well as salt, and simmer until the mixture begins to release oil.

Finishing Touches

To give the sauce a velvety taste, stir in the cashew paste and cream, and simmer over low heat for two to three minutes. Add the required amount of water to achieve the desired consistency, and bring the sauce to a boil. Sprinkle with dried mint and a little garam masala on top. Before serving, gently place the cooked fritters into the sauce so they do not overcook.