PREPARATION

1. Heat 2 tablespoons oil in a skillet, add 1/4 teaspoon asafoetida, 1/4 teaspoon mustard seeds, 1/2 teaspoon cumin and stir well.

2. Add 1/2 teaspoon turmeric and stir again.

3. Now, add 1 teaspoon ginger, 1 teaspoon green chili, 1 teaspoon red chili and saute for a minute.

4. Then, add 200 grams tomato and saute for a minute again.

5. Add 1 teaspoon salt, 1 teaspoon coriander powder and mix well.

6. Cover it with lid and cook for 5 - 10 minutes.

7. Add 260 milliliters water and mix well.

8. Cook until the tomatoes become soft. Stir in between occasionally.

9. Add 1/2 teaspoon garam masala, 1 tablespoon coriander, 100 grams sev and mix well.

10. Cook for 1 - 2 minutes. Turn off the heat.

11. Garnish with coriander.

12. Serve.