Kathiyawadi Style Sev Tomato CurryVeg

1

Heat oil and ghee in a wok. Add mustard seeds and cumin seeds.

2

Once crackled, add crushed ginger-garlic-green chilli and a generous pinch of asafoetida. Stir for 30-40 seconds.

3

Add chopped tomatoes and salt. Let it stew on low flame for 12-15 minutes until it converts into a stew.

4

Mix in turmeric powder, red chilli powder, coriander powder, and jaggery (or sugar). Pour in water and cook covered on a low flame for 3 minutes.

5

Turn the flame off. Add the thick sev/gathiya and give it one final mix.

6

Garnish with fresh coriander leaves and a sprinkling of extra sev.