Sev Tameta nu Shaak

• Asafoetida (hing)

  1 g

• Coriander leaves

  chopped

  10 g

• Coriander powder

  5 g

• Cumin seeds

  3 g

• Jaggery

  10 g

• Mustard seeds

  3 g

• Oil

  20 ml

• Red chili powder

  3 g

• Salt

  to taste

• Sev

  60 g

• Tomato

  chopped

  300 g

• Turmeric powder

  2 g

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Method

1. 1Heat oil and crackle cumin and mustard seeds with a pinch of asafoetida.
2. 2Add chopped tomatoes and cook until pulpy and soft.
3. 3Stir in turmeric, chilli powder, coriander powder and salt.
4. 4Add a little jaggery for the classic sweet-tangy balance.
5. 5Pour in 150ml water and simmer into a light gravy.
6. 6Adjust seasoning and let it come to a gentle boil.
7. 7Just before serving, scatter a generous handful of sev over the top.
8. 8Garnish with coriander and serve at once so the sev stays partly crisp.