Boil the tomatoes. Remove seeds from dates and cut into two, each.

Remove the skin of tomatoes and chop them.

Heat ghee on a pan. Add green chillies, curry leaves and ponch phutan.

When phutan cracks add the grated ginger, chopped tomatoes, coconut, salt turmeric powder and cook on medium flame till tomatoes are mushy.

Then add jaggery, red chilli powder and dates. Mix well and cook covered on low flame till dates are softer.

Add required amount of water and bring to boil. Mix the dry roast cumin powder. The Tomato Khajur Meetha Khatta gravy is ready to serve with pulao, steamed rice/poori.