Heat 2 tablespoon oil in a pan.
Add, asafoetida powder, cumin seeds and grated ginger, allow them to pop for a few seconds.
Add green chili and fry for 30 seconds
Add finely chopped onion and sauce till onion start to become light pink and turn translucent
Add chopped tomato and cook for 6-7 minutes on slow medium heat till tomatoes become pulpy and mushy
Add coriander powder, cumin powder, turmeric powder, kashmiri red chilli powder and salt to taste.
Add 4-5 tablespoon of water and cook the masala for few more minutes.
Now add 1 cup of water and bring the gravy for the sabzi to a rolling boil.
Switch off the heat and add sev only when you are ready to serve it.
Top the sev tamatar sabzi with freshly chopped coriander.
Serve hot with hot phulka or Jowar roti.