1. Heat leftover gheria either in microwave or steam till soft.
2. Mix in chillies, garlic, sesame seeds, oil.
3. Put into a sev press with large chakli plate perforation.
4. Take out sev on a clean plastic sheet.
5. When done completely, transfer to direct sunlight, to turn dry.
6. When chewy and dried, soak in cold water for 15 minutes.
7. Put seasoning oil in a pan and heat.
8. Add cumin/mustard, asafetida, curry leaves, allow to splutter.
9. Add red chilli followed by 2 cups water.
10. Add turmeric,lemon juice, salt if required, bring to a boil.
11. Add sev, coriander, cover with a loose lid, simmer till sev is soft on pressing.
12. The water will also become thicker and opaque.
13. Serve as a snack on a cold day, while it is still piping hot.

Note : The sev may also be dried till brittle through and through. Store in an airtight glass jar, and use as required. Boil dried sev till cooked and strain, proceed as per recipe.

Making Time : 1 hour
Makes : 4 servings
Shelf Life : Best fresh