Kaandaa Sev (Onions & Noodles)

4-5 medium kaandaa (onions)


4 tablespoon tel (oil)

teaspoon hing (asafetida)

1 suku marchu (whole, dried pepper)


1 teaspoon mithu (salt)

1 teaspoon marchu (cayenne pepper)

teaspoon hardar (turmeric)


2 cups pani (water)


2-3 tametaa (tomatoes), chopped or 3-4 tablespoons ketchup

1 teaspoon dhaanaa-jiru (powdered coriander & cumin seeds)


2 cups sev


1.                   Peel the onions and cut into lengthwise strips

2.                   Heat oil in a non-stick pan. Add asafetida and whole dried pepper. Wait for the pepper to start popping.

3.                   Add the onions, then, gradually, the salt, cayenne pepper & turmeric. Cook for 5 minutes.

4.                   Add the water. Cook until the onions are wilted.

5.                   Add the tomatoes/ketchup and coriander-cumin powder. Cook for 5 minutes.

6.                   Add the sev. Remove from heat.


Serve with either rotli or rice. A good use of stale sev.


Source: Kokila 1978