Follow these steps for perfect results
Oil
Sev
any variety
Mustard Seeds
Cumin Seeds
Asafoetida
Ginger-Garlic Paste
Green Chilies
finely chopped
Onions
thinly sliced
Tomatoes
chopped
Turmeric Powder
Red Chili Powder
Kashmiri Red Chili Powder
Coriander Powder
Salt
Lemon Juice
Water
Green Coriander
finely chopped
Heat oil in a pan or kadhai.
Add mustard seeds, cumin seeds, and asafoetida. Let them splutter for 10 seconds.
Add green chilies and ginger-garlic paste. Sauté for 20-30 seconds.
Add chopped onions and cook until softened.
Add chopped tomatoes and cook until softened.
Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for 4-5 minutes.
Add a little water and simmer for 5 minutes.
Add sev and lemon juice. Mix well and cook for 30 seconds.
Garnish with chopped green coriander leaves and serve hot.
Expert advice for the best results
Adjust the spice level to your preference by adding more or less chili powder.
Use fresh, ripe tomatoes for the best flavor.
Add a pinch of sugar to balance the acidity of the tomatoes.
Everything you need to know before you start
15 mins
Can be made a day ahead; add sev just before serving.
Garnish with fresh coriander and a drizzle of lemon juice.
Serve hot with roti, paratha, or rice.
Accompany with raita or yogurt.
Cools the palate.
Discover the story behind this recipe
A popular and flavorful vegetarian dish in Rajasthani cuisine.
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