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