|Spicy sev||1 Cup (16 tbs) (Thick)|
|Tomatoes||2 Cup (32 tbs), cubed|
|Red chili powder||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon (Haldi)|
|Coriander cumin powder||1 Tablespoon (Dhania Jeera)|
|Mustard seeds||1⁄2 Teaspoon (Rai)|
|Asafoetida||1⁄4 Teaspoon (Hing)|
|Coriander leaves||2 Tablespoon, chopped|
1 In a bowl, combine the tomatoes, chili powder, turmeric powder, coriander cumin powder, sugar and salt and keep aside.
2 In a pan, heat the oil.
3 Add in the mustard seeds.
4 When they begin to crackle add the asafetida.
5 Add in the tomatoes and mix well.
6 Add 1/2 cup of hot water and bring to a boil.
7 Simmer for 3-4 minutes until thick.
8 Just before serving add the sev and serve immediately, garnished with the coriander leaves.