Sev Tameta

Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and asafoetida. Fry for 10 seconds.

Add chopped onion and cook for 5 minutes until translucent and lightly golden.

Add grated ginger, minced garlic, and green chillies. Cook for 1 minute until fragrant.

Add turmeric powder, red chilli powder, and coriander powder. Stir well and cook the spices for 1 minute.

Add the chopped tomatoes and stir to combine. Cook on medium heat for 10–12 minutes, stirring occasionally, until the tomatoes break down completely into a thick, saucy gravy.

Add sugar and salt. Stir well. The sugar balances the acidity of the tomatoes — this sweet-sour balance is characteristic of Gujarati cooking.

Taste and adjust salt, sugar, and spice. The gravy should be thick, tangy, and slightly sweet.

Just before serving, add the thick sev to the tomato gravy and toss gently to coat. The sev will soften slightly in the hot gravy.

Garnish with fresh coriander leaves and serve immediately with roti, puri, or as a side dish with dal-rice.