Finely chop the onion, tomatoes, and fresh coriander.

Combine red chilly powder, ground cumin, ground coriander, ground black pepper, and 3/4 tablespoon water into a smooth spice paste.

Heat the oil in a wide pan over medium heat.

Add mustard seeds and cumin seeds; let them crackle for 30 seconds.

Add asafoetida and curry leaves; stir for 15 seconds until fragrant.

Add the chopped onion and sauté for 5 to 6 minutes until golden and softened.

Stir in ginger garlic paste and cook for 1 minute until its raw aroma disappears.

Add the chopped tomato, salt, and ground turmeric; cook for 6 to 8 minutes until tomatoes break down.

Stir in the prepared spice paste and cook for 1 minute over medium heat.

Pour in the remaining water and bring the gravy to a gentle simmer.

Cover the pan and simmer for 8 to 10 minutes until the gravy is thick and glossy.

Crush dried fenugreek leaves between your palms and stir them into the finished gravy.

Stir in half of the fresh coriander and remove the pan from the heat.

Split the pav bread rolls and toast them in a dry pan until lightly crisp.

Spoon the hot sabzi into a serving bowl and stir in Ratlami sev immediately before serving.

Garnish with the remaining fresh coriander and serve immediately with toasted pav bread rolls.