4 tomatoes finely chopped
2 tablespoon gud (jaggery)
1 tablespoon paanch phodan (equal quantity of mustard seeds, jeera, methi, saunf and kalungi)
1/2 teaspoon of haldi and lal mirch
1 tablespoon oil
Pinch of hing
Salt to taste
Heat oil in a pan.
Add paanch phodan and hing.
Add tomatoes and salt.
Add 2 tablespoons of water and cover on low flame until its cooked.
Add haldi, mirch and jaggery.
Cook till required consistency is reached.
It goes well with aloo parathas, kachauris and methi parathas.