First, wash and roughly chop the tomatoes. Chopped the onion, ginger, garlic, and green Chilli.
In a pan add oil when it is heated add cumin seeds and asafoetida and saute for 30 seconds. Then add green chilies, ginger, and garlic. Saute until the raw smell goes and the garlic turns golden brown.

Add chopped onion and curry leaves. Saute for 1 minute add chopped tomatoes and salt and mix well.

Cover and cook on a medium flame for 5-6 minutes or until tomatoes turn soft. remove the lid and mash the tomatoes with a Hand masher. At this stage add all spices and Kasuri methi.

Mix all spices well and cook for 2 minutes add tomato ketchup. Mix it. add sugar, vinegar, and coriander leaves.

Mix and keep stirring. Cook for 3-4 minutes on the high flame when oil is released and it leaves the bottom of the pan switch off the flame. Keep in an airtight container and store in the refrigerator for 1 week.