firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.

Add 3 clove garlic, ½ inch ginger and saute until garlic turns golden brown.

Further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder and saute slightly.

Add in 500 grams tomato, ½ tsp salt and saute for 2 minutes.

Cover and cook for 10 minutes stirring in between.

Cook until the tomatoes soften and turns mushy.

Continue to cook until the oil separates from sides.