How to make Sev Ganthia Saag Recipe - Sev or ghathia cooked in fesh indian spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sev (सेव), Cumin seeds (जीरा)

Cuisine : Gujarati

Course : Main Course_Veg

Sev Ganthia Saag

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Sev Ganthia Saag checkout Sev ki Sabzi , Kachcha Sev Tameta nu Shaak . You can also find more Main Course_Veg recipes like Potatoes In Spicy Tamarind Sauce, Green Peas and Capsicum Stir Fry, Chana Dal Padwal, Aloo Ka Chokha. Or try out these recipes from Gujarati Cuisine like Ukada, Mixed Sprouts Khichdi, Dahi Ma Bheeda, Strawberry Basoondi.

Sev Ganthia Saag Recipe Card

Sev Ganthia Saag
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Sev Ganthia Saag

  • Sev 1 cup

  • Cumin seeds 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Sugar 1/2 teaspoon

  • Asafoetida a pinch

  • Dry mango powder (amchur) 1/4 teaspoon

  • Coriander powder 1/4 teaspoon

  • Fresh coriander leaves finely chopped 1/2 tablespoon

  • Oil 1 tablespoon

  • Salt to taste

Method

Step 1

Mix red chilli powder, garam masala powder, amchoor and coriander powder in 1 cup water.

Step 2

Heat oil in a pan, add cumin seeds and asafoetida. When they splutter add masala solution and let it simmer for 3-4 minutes.

Step 3

Add sugar and stir to dissolve. Add ganthia or sev, stir and garnish with chopped coriander leaves. Serve hot with phulka or thepla or roti

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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