Ingredients
250 gms green tomatoes
100 gms nylon sev
2 to 4 cloves of garlic (lehsun) (optional)
2 cups water
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander (dhania) powder
a pinch of asafoetida (hing)
1 to 2 tbsp jaggery (gur)
salt to taste
few springs of coriander (dhania) leaves for garnishing
Method
- Chop the tomatoes into small cubes. chop the garlic very finely.
- Heat the oil in a frying pan. add the cumin seeds and aloow them to splutter. add the asafoetida and the chilli powder and immediately add the chopped tomatoes, garlic and water.
- Cook on a medium flame till the tomatoes are done. add a little more water if required.
- Add the jaggery, salt and dhania powder. cover and cook till the jaggery melts completely.
- Do not let all the water to evaporate. maintain a watery gravy to soften the sev.
- At the time of serving, fill half of the serving bowl with the vegetable and top it with the nylon sev. garnish with chopped coriander leaves.
- Serve hot with rotis, parathas, steamed rice or khichdi.
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