Authentic Kathiyawadi Sev Tamatar Ki SabziVeg

1

Chop the ripe tomatoes into medium-sized dice or fine pieces.

2

Crush the ginger, garlic, and green chillies together into a paste.

3

Add oil and ghee to a wok or pan and heat it over a medium flame.

4

Once the oil is hot, add mustard seeds.

5

When they start to crackle, add cumin seeds, followed by the crushed ginger-garlic-green chilli paste. Sauté for about 30 to 40 seconds.

6

Add a generous pinch of asafoetida (hing) to the pan.

7

Add the chopped tomatoes and salt.

8

Mix well and let them stew on a low flame for 12–15 minutes until they soften into a stew-like consistency.

9

Add the turmeric powder, red chilli powder, coriander powder, and jaggery (or sugar).

10

Pour in the water, give it a quick mix, cover the pan, and let it cook for another 3 minutes on a low flame.

11

Remove the lid, stir the tomato mixture, and add the thick sev or gathiya. Turn off the flame immediately.

12

Sprinkle freshly chopped coriander leaves and a little extra sev or gathiya on top.

13

Mix once more and serve immediately to maintain the crunch.