Firstly boil the tomatoes for 4-5 mins.
Drain out the water and keep aside to cool and then make a puree.

Now dry roast cumin seeds black pepper corn and 1 whole red chilli.till it leaves aroma.

Let it cool the put it a mixer jar and grind.

Now heat ghee in a kadhai and add mustard seeds when they start spluttering add finely chopped garlic and roast til it changes it colour to brown.

Now add hing coriander and curry leaves stir and saute for 2 mins.
Now add the tomato puree and cook on low flame till ghee separates and tomato mixture starts leaving sides.

Now adjust the gravy by adding at least 2 glasses if water
Now add the dry roasted powder and let it boil.

After 1st boil let lower the flame and let the gravy boil well for at least 10 mins.

Off the flame garnish with coriander leaves spring some lime juice and serve hot with white rice.