Updated: Sep 22, 2021
Preparation Time: 10 min. Cooking Time: 20 min. Serves 4
2 cups Sev
1 Big Onion Very Finely Chopped
1 tbsp Ginger Paste
5 Cloves Garlic Finely Chopped
8-10 Curry Leaves (Mitho Limdo)
2 tbsp Fresh Coriander Finely Chopped
3 tbsp Oil
1 Dry Red Chilli
1 tsp Mustard Seeds
½ tsp Cumin Seeds
¼ tsp Asafoetida
1 tsp Turmeric Powder
1½ tsp Red Chilli Powder
1¼ tbsp Coriander-Cumin Powder (Dhana Jiru)
½ tbsp Jaggery
Salt to taste
With a sharp knife, cut just enough to pierce through the tomato skin, blanch the tomatoes in boiling water for a minute. Peel the skin off before chopping the tomatoes into quarters and set them aside.
Heat the oil on medium-high heat and add the dry red chilli; once hot, add the mustard seeds, cumin seeds, asafoetida, curry leaves and garlic.
Sauté for a minute, then add the onions, cook until soft and translucent. Next, add the ginger paste, turmeric powder, red chilli powder, coriander-cumin powder. Mix well and sauté for a minute.
Add the chopped tomatoes, jaggery, salt and ⅓ cup of water, bring it to a boil, then simmer for 10 minutes or until the tomatoes are soft and runny.
Add the sev and chopped coriander, mix well and serve immediately.