3 tablespoons oil
1 fresh whole green chili, split, or dried red chili
8 curry leaves
1/8 teaspoon asfoetida
1 medium-size tomato, chopped
1 cup water
1/4 teaspoon turmeric
2 teaspoons dhania jeera powder
1/2 teaspoon red chili powder
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 cups Thin Sev
1 tablespoon fresh coriander, chopped

Instructions: Heat oil on high-heat. Add whole chili and curry leaves.
When oil is hot, add asfoetida.
Add tomatoes and water.
When mixture begins to boil, add turmeric, dhania jeera powder, red chili powder, salt and sugar.
After 2 minutes, sprinkle sev over mixture. DO NOT STIR. Cook for 1 minute.
After minute, mix well.
Garnish with fresh coriander and serve

Take little oil . 2 tablespoon. take 2 big tomotaoes. chop the tomatoes.
Heat oil, put Rai, Jeera Neem Leaves little fenugreek seeds. let it splutter.
add tomatoes. let it cook. one properly cooked add few chopped green chilli, chilli powder, salt, dhania powder, haldi and garam masala. All acc to ur taste.
let it cook for 3 minutes.Add a cup of water. let it cook till u see the side of kadai leaving oil. Remember it should have rich consistent gravy.
Switch of the gas.
while serving add the SEV.
Garnish with corriander leaves