In a mixing bowl, add 1 cup besan (gram flour), ¼ tsp turmeric powder, salt to taste, a pinch of hing (asafoetida), and 1 tbsp hot oil. Mix everything well. Gradually add 4 tbsp water and knead into a medium-soft dough for the sev. Keep it aside.

Next, in a mortar and pestle, add 12–14 garlic cloves, salt to taste, and 1 tsp red chilli powder. Crush everything into a coarse paste to prepare the Kathiyawadi garlic chutney.

Transfer the chutney to a bowl. Add 1 tbsp coriander powder, 1 tsp Kashmiri red chilli powder, ½ tsp garam masala, and ¼ cup water. Mix well to make a smooth masala paste. Keep it aside.

Now, in a pan, add 3 cups water and bring it to a boil. Hold a grater over the boiling water and place the sev dough on it. Rub the dough over the grater so that the sev falls directly into the boiling water. Let the sev cook until it takes its shape.

Add ½ tsp turmeric powder and salt to taste. Mix well.

Take 1 cup buttermilk in a bowl. Rub any leftover sev dough into the buttermilk and mix well. Then gradually pour the buttermilk into the gravy while stirring continuously. Keep stirring until the gravy comes to a gentle boil.

Meanwhile, prepare the tempering. In a tadka pan, heat 4–5 tbsp oil. Add 1 tsp cumin seeds, ½ tsp mustard seeds, 2 dried red chillies, 3 cloves, 1 star anise, and a few curry leaves. Sauté for a few seconds until aromatic.

Add ½ cup chopped onion, 2 chopped green chillies, and 1 tsp chopped ginger. Sauté until the onions turn light golden.

Now add ½ cup chopped tomatoes and salt to taste. Cook until the tomatoes become soft and mushy.

Add the prepared masala paste and sauté until the oil starts separating from the sides.

Pour the prepared tempering into the sev gravy and mix well.

Finally, add ½ tsp sugar and mix well. Cover and cook the sabzi over a low flame for 5 minutes.

Sev Nu Shak is ready. Garnish with freshly chopped coriander leaves and serve hot with bhakhri or bajra rotla.