Sev Tamater ki Sabjee | Gathiya Nu Shaak | Gathiya Tamater ki Sabjee | गाठिया नु शाक | सेव टमाटर की सब्जी

This recipe comes on request from a few of my friends. Its a Gujarati dish and like many other Gujarati recipes its sweet and spicy and takes only 5 minutes to prepare.
The name is "Gathiya Tamater ki Sabjee" or "Gathiya Tameta nu Shaak" (in Gujrati).
Gathiya is a thicker sev (fried salted cylinderical bars of besan). See the pic below.

Gathiya Tamatar Ki Sabjee

Recipe:
Ingredients:

1. Tomatoes : 3 medium size
2. Gathiya Sev : 1 cup
3. Oil : 2 tables spoon
4. Sarso (Mustard Seeds) : 1 teaspon
5. Jeera (Cumin Seeds): 1 teaspoon
6. Methi (Fenugreek Seeds) : 1 teaspoon
7. Hing (Compound Asafoetida): 1/2 teaspoon
8. Dhaniya (Coriander) Powder : 1 teaspoon
9. Jeera (Cumin) powder : 1/2 teaspoon
10. Haldi (Turmeric) Powder : 1 teaspoon
11. Lal Mirch (Red Chili) Powder: 1/2 teaspoon
12. Sugar : 1 teaspoon
13. Salt : To your taste
14. Fresh coriander leaves 
15. Fresh Green Chili : 1 

Preparation:

• Heat your favorite cooking oil in a Kadhai
• Add fresh green chili
• Add cumin seeds
• Add fenugreek seeds
• Add mustard seeds
• Add hing
• Fry them on medium flame until they start turning brown and fragrant
• Add tomatoes (chopped in small cubes)
• Add salt to your taste 
• Cover Kadhai and let it cook for 2 minutes on medium flame. Check in between and stir to make sure it doesn't burn and to allow tomatoes to melt evenly.
• Add coriander, cumin, red chili  and turmeric powder
• Fry the spices on medium flame while stirring continuously until the whole mix turn brown and fragrant. 
• You would know it is ready when the oil separates from spices. 
• Gujarati preparation is a bit sweet. So add some sugar. But you may skip it if you prefer spicy. 
• Add some water
• Let the water come to boil.
• Add some fresh coriander leaves. 
• Turn the flame off when you have desired thickness of curry. Gathiya absorbs water to curry should be a bit thiner.
• Now the tomato curry is ready.
• Take tomato curry in a bowl and top it up with some gathiya to serve with chapati. 

Remember gathiya should not be added in the kadhai. Gathiya absorbs curry and in a while the whole thing would become soggy. So Add gathiya in the curry only at the time of serving.