TOMATO SEVAI OR SEMIYA

In Malaysia, string hoppers are taken with non-vege gravies, sothi, or with coconut scrappings and brown sugar.
In India it is made into different types of sevai.
One of them is called Tomato Sevai.

TOMATO SEVAI O R SEMIYA

Ingredients:

2 cups sevai or boiled rinsed cooled semiya
3 big tomatoes chopped fine.
2 green chilles slit and sliced
tsp chillie powder
tsp tumeric powder
Salt to taste

Temperings:
1 tbs oil
tsp cumin seeds
tsp mustard seeds
tsp urad dal

a pinch of hing
1 tbs cashew nuts optional
1 sprig curry leaves


Garnishing:
1 tbs chopped coriander leaves for garnishing
2 tbs grated coconut for garnishing optional

Method:
Heat oil in a non-stick wok. Add all the tempering items.
Stir for a minute, add the green chillies, and tomatoes.
Saut nicely, add in the chillie and tumeric powder and salt.
Add very little water and let the tomatoes cook till mushy.
When well blended, add in the sevai or semiya.
Stir gently, so that the mixture coats the sevai well.
Add the grated coconut and chopped coriander leaves.
Mix well and serve.