Heat oil in a non-stick pan and add dry red chilli and mustard seeds.
Once seeds crackle, add cumin seeds, green chilli, hing, and onions. Sprinkle some salt and sauté on a medium flame for 2 to 3 minutes.
Add garlic and saute for a few more seconds.
Now add chopped tomatoes, cover the lid and let it cook for 3-4 minutes or till tomatoes become soft and pulpy.
Now add all the spice powders i.e. turmeric powder, red chilli powder, jeera powder, dhaniya powder and salt. Saute for a minute.
Now add about 1/3 to 1/2 cup water. Stir well. Quantity of water will depend on how much gravy you want in your sabzi. Plus when you add sev in the sabzi, it will absorb the moisture. Remove from flame.
Just before serving, heat the sabzi and add aloo bhujia sev and mix everything well. Cook for about 30 seconds, switch off the stove and garnish it with chopped coriander leaves.
•Add sev just before serving the sabzi and add more water, if required. This is because, when you will add sev in the sabzi, it will absorb the moisture. So, you will need to adjust the water level in the sabzi.•We have used Aloo Bhujia Sev to give a more spicy and tangy flavour to this sabzi. Yoy may add plain sev or can also try using ratlami (spicy/tikhi) sev or pudina sev.