Heat oil in a kadai or heavy-bottomed pan over medium heat.

Add the mustard seeds and wait for them to splutter, about 30 seconds.

Add the cumin seeds, ajwain, and hing. They will sizzle and turn fragrant within 10 seconds.

Add the grated ginger and green chillies. Stir and sauté for 30 seconds until the raw smell of ginger fades.

Add the chopped tomatoes and stir well to coat them in the tadka.

Add turmeric, red chilli powder, coriander powder, and salt. Mix everything together.

Cook on medium heat for 7-8 minutes, stirring occasionally, until the tomatoes fully break down and become saucy. You will see a little oil begin to separate at the sides. That is the sign the curry is ready.

Add the jaggery and garam masala. Stir well and taste. Adjust jaggery and salt to your preference. Gujarati palates tend to like this a touch sweeter.

Add water and stir. The curry should be thin and slightly loose at this point. The sev will absorb the liquid as you eat.

Simmer for 2 more minutes, then turn off the heat.

Ladle the hot curry into serving bowls immediately.

Top each bowl with a generous handful of thin nylon sev and fresh coriander.

Serve right away.