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 Cauliflower Capsicum Bhaji, Matar Mushroom, Sorshe Diye Kundri, Turai Aloo Sabzi. Or try out these recipes from Gujarati Cuisine like Gor Keri, Makkai Na Bhajia, Sabut Masoor Ki Khichri, Corn Handwa.

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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