Ingredients:

Main:

• 2 cups ripe tomatoes, finely chopped or pureed

• 1 cup thick sev

• 2 tbsp oil

Spices:

• 1 tsp mustard seeds

• 1 pinch asafoetida (hing)

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp cumin-coriander powder

• 1–2 tsp sugar (as per taste)

• Salt to taste

Other:

• ½–¾ cup water

• 2 tbsp chopped fresh coriander

Preparation Time:

• Prep: 10 minutes

• Cook: 10–12 minutes

Instructions:

1. Prepare the base:
   Heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Add hing.

2. Cook tomatoes:
   Add chopped tomatoes and cook until soft and oily. Stir occasionally to avoid sticking.

3. Add spices:
   Add turmeric, red chili powder, cumin-coriander powder, sugar, and salt. Mix well and cook for 1–2 minutes.

4. Make gravy:
   Add water and simmer for a few minutes until a slightly thick gravy forms.

5. Add sev:
   Turn off the heat and add sev just before serving to keep it slightly crunchy.

6. Garnish & serve:
   Garnish with coriander leaves and serve hot with roti, bhakri, or puri.

Tips:

• Add sev only at the end to prevent sogginess.

• Adjust sugar and chili to balance sweet and spicy flavors.

• Use ripe red tomatoes for best taste.