First wash Tomatoes and chillies.

Cut the tomatoes and green chillies.

Take a pan heat oil add jeera then add tomato and chilli pieces.

Add all the spices and cover the pan with lid, cook on simmer for the 10 minutes.

After 10 minutes, open the lid if water is there, then cook on high flame so that extra water evaporates.

Serve it as a side dish with chapati and subji. Once prepared, can be used for one week if stored properly in refrigerator.