Sev Tamatar Sabzi

🔥 Prep

• Wash the 4 pcs tomatoes and chop them into small pieces.
• Peel the 0.5 pc onion and finely chop it.
• Peel and grate 1 tsp of ginger (about a small knob) or mince.
• Measure out 1 tsp mustard seeds, 1 tsp chili powder, 1 tsp salt, and 150 ml water.
• Keep 80 g thick sev ready for topping.
• Have 1.5 tbsp oil ready.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a pan over medium heat for 1 minute until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the chopped 0.5 pc onion and sauté for 2 minutes until translucent.
• 4. Stir in 1 tsp grated ginger and cook for 30 seconds until fragrant.
• 5. Add the chopped 4 pcs tomatoes, 1 tsp chili powder, and 1 tsp salt; mix well.
• 6. Cook the tomato mixture over medium-low heat for 5-6 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate.
• 7. Pour in 150 ml water, bring to a gentle boil, then reduce heat to low and simmer for 4 minutes to let flavors meld.
• 8. Turn off the heat and transfer the sabzi to a serving bowl.
• 9. Just before serving, sprinkle the 80 g thick sev evenly over the top to keep it crisp.

🔥 Serve

• Serve hot with warm rotis, phulkas, or steamed basmati rice.
• Garnish with a few fresh coriander leaves if desired.
• Accompany with a side of plain yogurt or raita to balance the spice.