Fry papad and keep aside.

Heat oil in Kadhai. Add whole jeera and one pinch hing.

When you get aroma of hing add onion slices. Saute it for a min in medium heat.

Add tomato slices, jeera powder, dhaniya powder, red chilli powder, haldi and little salt (will add papad later and papad itself has salty taste).

Cover lid and let them cook. After 2-3 minutes add little water so that the masala doesn't burn and again cover with lid.

Cook them for another 3-4 minutes. Add water as gravy and bring it to boil.

Add fried papad and cover the lid. Add salt if needed.

Add garam masala if you like or you can add some ghee. And it's ready to serve with streamed rice.