Shev Bhaji

Ingredients:

1) 1 cup sev (Thick)
2) 2 onions; finely chopped
3) 1 tbsp tomato puree
4) 1 tomato; finely chopped
5) 1 tsp mustard seeds
6) 1/2 tsp cumin seeds
7) 1 green chilli
8) A pinch of asafoetida(Hing)
9) Few curry leaves
10) 1/4 tsp turmeric powder
11) 1/2-3/4 tsp red chilli powder
12) 1/2 tsp ground coriander
13) 1/2 tsp ground cumin
14) Salt to taste
15) Oil for frying
16) Water for gravy
17) Chopped coriander leaves, onion and lemon wedges for garnishing

Method:

Heat oil in a kadhai, add mustard seeds and let them splutter. Then add jeera, curry leaves, asafoetida and green chilli. A minute later add onions and saute them till they turn translucent. Later add the chopped tomatoes and cook till they are soft. Then add turmeric and red chilli powders. Mix and cook for few minutes. Add tomato puree, ground coriander and cumin, cover and cook for 2 minutes. Now add water to prepare a medium-thin gravy and bring to boil. Add salt, stir, add sev, cover and cook for 2 minutes. Remove from flame, garnish with coriander leaves, onion and lemon wedges and serve with pav or with chapatis.