first, wash your tomatoes and chop it. chop your tomatoes finely. Also, Chop onions and mince your garlic. keep aside.
Heat oil in a pan.
add cumin and mustard seeds. When they crackle, add onions and garlic.
saute for a while. You do not need to saute your onions until brown. little bit of shallow frying is enough here.
Add chopped tomatoes.
Add red chili powder, coriander powder, turmeric powder, salt and jaggery.
mix well.
now, cook this tomato mixture on medium heat until tomatoes are soft and mushy.
Now, add water and mix well. simmer this curry for 7 to 8 mins on meium flame.
once, tomatoes are cooked properly, turn off the flame. At this stage, your curry should not be too thin or too think. It has to be medium thick in consistency.
Now, add ebsan sev in the curry and gently mix it for 1 minute.
garnish with coriander.
serve immedietly. *check recipe notes
Notes
Adjust the amount of red chilli powder according to your taste.
You can completely avoid onion and garlic in this recipe.
After adding besan sev to the recipe, SERVE IT immediately. If you are planning to serve this curry later (after few hours) then only add besan sev at the time of serving and reheat the curry for 1 or 2 mins.