Serving – 2
Ingredients:
Small onion (shallot) – 10 to 12 pieces
Oil – 3 Tablespoons
Cumin seeds – 1 / 2 Teaspoon
Hing (asafoetida) – 1 / 4 Teaspoon
Green chilly paste – 1 Teaspoon
Garlic paste – 1 Tablespoon
Ginger paste – 1 / 2 Tablespoon
Tomato , blanched , peeled , finely chopped – 4 Medium
Turmeric powder – 1 / 4 Teaspoon
Red chilly powder – 1 Tablespoon
Salt to taste
Coriander powder – 2 Teaspoons
Cumin powder – 1 Teaspoon
Cloves powder – 1 / 4 Teaspoon
Cinnamon powder – 1 / 4 Teaspoon
Sugar – 2 Teaspoons
Gathiya (Thick sev) – 1 / 2 cup
Water – 1 / 2 cup
Fresh coriander leaves – 2 Tablespoons
Method:
Heat oil in kadai, shallow fry small onions (shallots), till golden brown. Add cumin seeds, hing, green chilly paste, garlic paste, ginger paste, saute for 1 / 2 minute.
Add blanched, chopped tomatoes, saute 4 to 5 minutes. Add turmeric powder, salt, red chilly powder, coriander powder, cumin powder, cloves powder, cinnamon powder, sugar mix well.
Add water, cook for 3 to 4 minutes on slow flame. Add gathiya (thick sev), mix well. Cook for 1 to 2 minutes.
Take serving bowl, pour sabji and garnish with fresh coriander leaves, serve hot with thepla or roti or bajre ki roti.