300g tomatoes, diced
1 tbsp neutral oil
2 green chilies, slit
30g chives, minced
2 cloves garlic, minced
½ tsp salt
¼ tsp turmeric
¼ tsp dhana jeera (coriander seed powder)
¼ tsp chili powder
1 inch knob ginger, julienne
handful cilantro, finely chopped 

1. In a medium saucepan, heat oil on medium low. Bloom hing and crackle green chilli, about a minute. Then add the chives and garlic. Cook until fragrant, about another minute or so. Then add the salt, turmeric, dhana jeeru, chilli powder and ginger. Let it sizzle for a minute. Now add the tomatoes, and ¾ cup water. Allow to cook for 10 to 15 minutes until the tomatoes are cooked down. Stir in the cilantro.

2. Serve hot with either khaari bhaat.