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The Sev-Tomato curry is known for its delightful combination of spicy, tangy, and slightly sweet flavors. The sharpness of the tomatoes, the heat from the spices, and the crunchy Sev added just before serving create a unique dish that stands apart from typical dal-rice or simple vegetable preparations. This recipe is particularly useful for those days when fresh green vegetables are unavailable or when you're pressed for time in the kitchen.

Essential Ingredients:
To prepare this curry, gather the following ingredients:

Tomatoes: 3-4 (finely chopped)
Sev: 1 bowl (medium or thick)
Spices: Turmeric, red chili powder, coriander powder, garam masala
Tadka: Cumin seeds, asafoetida, oil
Other: Salt, sugar or jaggery (to taste), coriander leaves (for garnishing)

Cooking Instructions:
Begin by heating oil in a pan. Add cumin seeds along with a pinch of asafoetida. Once the cumin seeds start to crackle, incorporate the chopped tomatoes. Allow the tomatoes to soften a bit before adding turmeric, red chili, and coriander powder, mixing everything thoroughly.

Next, pour in about one to one and a half cups of water. Season with salt and add a touch of sugar or jaggery to balance the flavors. Let the mixture simmer over medium heat for 5-7 minutes, allowing the spices and tomato essence to meld together.

One crucial step is to add the Sev only when the gravy is thickened and you're ready to serve. If added too early, the Sev will lose its crunch. Once ready, turn off the heat, garnish with coriander leaves, and enjoy with hot roti, paratha, or rice.

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