in a large kadai, heat 4 tsp oil.
then add mustard seeds, jeera, methi and hing. allow mustard seeds to splutter.
now add chopped red tomatoes.
saute till they start releasing oil.
next, add kashmiri red chilli powder, turmeric powder and coriander powder.
also add 1 tsp of sugar and salt to taste.
mix well and cook the spices on medium flame for a minute or 2.
now add a cup of water and give a good mix. add more water to adjust the consistency.
boil for 10 minutes till tomatoes and spices get completely cooked. adjust the spices and consistency if required.
switch off the flame and add few chopped coriander leaves. give a mix.
transfer the sev tameta nu shaak into the serving bowl and garnish with generous amount of sev and serve immediately. otherwise the sev gets soggy.