Ingredients:

• 3 to 4 – ripe Tomatoes
• 1 cup – sev
• 1 – Onion (finely chopped)
• 1/2 cup – boiled Onion paste
• 1/2 tsp – Cumin seeds
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 1 tsp – chilli paste
• 1/2 tsp – Mustard Seeds
• 1 tsp – Garam Masala
• 1/2 tsp – Jeera powder
• 1 tsp – Red Chilli powder
• 1 tsp – coriander powder
• Asafoetida, a pinch
• 1 – Green chilli
• 1 tsp – Sugar (optional)
• salt to taste
• Water

Method:

1. Heat oil in a kadai. Add cumin seeds, mustard seeds, hing.
2. Now add chopped onion. Once the onion starts changing colour, add sugar and mix well.
3. Now add ginger paste, garlic paste, chilli paste and onion paste.
4. When the onion turns a little brown and oil starts separating, add chopped tomatoes.
5. Now add garam masala powder, cumin powder, turmeric powder, coriander powder, red chilli powder and salt to taste.
6. Add 1 cup of water and cook with lid covered for 10 mins.
7. Add sev just before serving, or else it will become soggy. Mix well.
8. In Gujarat, this curry is served with thepla or rotis.

Recipe courtesy of Pratibha Singh