Back to 4 servings 5 large ripe tomatoes, finely chopped, about half pureed or mashed 2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds pinch asafoetida (hing), optional 2 green chilies, slit 1 teaspoon ginger-garlic paste 0.5 teaspoon turmeric powder 1.5 teaspoons red chili powder, adjust to taste 1 teaspoon coriander powder 0.5 teaspoon cumin powder 1 tablespoon jaggery or sugar, to balance tanginess salt, to taste 0.5 teaspoon garam masala 0.75 cup water, add more for a looser gravy 1.5 cups thick sev, Gathiya or Ratlami style preferred 1.5 tablespoons fresh coriander, chopped, for garnish
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1 Step 1: Heat the oil in a heavy-bottomed pan over medium heat. Add the mustard and cumin seeds and let them splutter.2 Step 2: Add the asafoetida, green chilies and ginger-garlic paste and sauté for about 1 minute until fragrant.3 Step 3: Add the chopped tomatoes with a little salt and cook on medium for 8 to 10 minutes, mashing lightly, until soft and the oil starts to separate from the mixture.4 Step 4: Stir in the turmeric, red chili powder, coriander powder and cumin powder and cook for 2 minutes, stirring often so the spices do not burn.5 Step 5: Add the water, jaggery and remaining salt. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes until the gravy thickens slightly.6 Step 6: Take the pan off the burner and mix in the garam masala. Sample the gravy and correct the salt, heat and sweetness as needed.7 Step 7: Pour the hot gravy into a serving bowl, top generously with sev just before serving so it stays crisp, and garnish with fresh coriander.getsaucepan.com/r/308497df-d0f1-5e43-8fc8-d23486320b92
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