Ingredients:

• 1 – thick spicy sev
• 2 – ripe tomatoes, finely chopped
• 1 – onion, finely chopped
• 1/2 tsp – ginger, grated
• 1 stalk – Curry leaves
• 1 tsp – Mint leaves, finely chopped
• 1 tbsp – coriander leaves, finely chopped
• 2 – green chillies, slit lengthwise
• 1/2 tsp – chilli powder
• 3 pinches – Turmeric powder
• 1/2 tsp – Sugar (optional)
• 1/2 tsp – Cumin seeds
• salt to taste
• 1 tbsp – oil

Method:

1. Heat oil in a heavy pan. Add cumin seeds, allow to splutter.
2. Add green chillies, curry leaves, ginger and stir.
3. Add onions, stir-fry till soft.
4. Add tomatoes, masalas, cook till tomatoes are mushy.
5. 5 mins before serving:
6. Heat prepared gravy well,
7. Add 1/2 cup water, bring to a boil.
8. Add sev, 1/2 coriander, mint, stir and cook for a minute.
9. Pour into serving dish, garnish with remaining coriander.
10. Serve hot with parathas, phulkas, or even slices of fresh bread.

Recipe courtesy of Saroj Kering