Ratlami Sev ki Sabji

Ratlami Sev is favourite snack of Madhya Pradesh. This recipe was taught to me by my husband who learnt it from his freind who was from Madhya Pradesh. Before eating this I could not imagine how a recipe can be made of snack. So my husband cooked himself and believe me it was really yummy. We really finished all of it and then I myself was very eager to cook it again.

This can be cooked if you want a change of regular taste. Taste is different so kid also love Ratlami Sev Sabji. This is bit spicy so that also very tempting. If you follow my recipe along with the tips you will cook such a dish that will fly off the table.

Ingredients : serving for 4

1. Ratlam Sev: 150 grams
   
2. Onion: 1 medium chopped
3. Tomato : 1 medium chopped
4. Garlic : 4 pods
5. Ginger : 1 inched
6. Green chilli : 2 chopped
7. Coriander leaves : 2 - 3 bunches
8. Coriander Seeds - 1 tsp
9. Turmeric ( Haldi): 1 tsp
10. Red Chilli powder : 1 tsp
11. Black Pepper : 1 tsp
12. Small cardamom ( Chhoti Elaichi) : 2
13. Clove (Laung) : 2
14. Black musterd Seeds: 1 tsp
15. Salt : As per taste
16. Oil: for cooking
17. Water: As required

Method of Preparation

1. Take a pan and add oil in it. Heat oil on high flame. 
2. When oil is heated, add black mustard Seeds and let it be cracked.
3. Take some coriander seeds and pound it in a pestle and add the pounded seeds in the heated oil.
4. Now take garlic and ginger and grate it. Add grated garlic, ginger and green chilli into oil and cook it for 30 seconds.
5. Now add onion in pan and cooked it for 2 to 3 minutes. You can add few pinch of salt in this stage in onion.
6. Now add tomato and cook for 2 - 3 minutes so that onion and tomato are cooked well and change into a paste texture.
   
7. Add salt, turmeric powder, chilli powder and black Pepper and stir it.
8. Add half cup water in to it and cover it for 2 to 3 minutes on low flame. 
9. Now add Ratlam Sev stir it on for 2-3 minutes.
10. If you want flowing consistency gravy then add little more water.
11. Now take it in serving plate or bowl and garnish with coriander leaves.
12. Serve it with hot chapati or aloo parathas.

Tips

1. Be careful at the time of adding salt as Sev already contains salt.
2. This recipe is spicy in taste as Ratlam Sev already contains spices.
3. This can be cooked with plain sev also but you need to add more spices as per your taste.
4. Spice in Recipe can be adjusted as per taste.
5. This sabji can be eaten as dry or with greavy. 
6. This sabji has great combination with paratha specially with aloo paratha.