Boil the tomatoes as whole in water till soft. Drain the water. Grind the tomato into paste. Set aside.

In a "chatti" (earthern pot), heat ghee. Splutter mustard and cumin seeds. Briefly fry the urad dal, along with the curry leaves and dry chillies.

Now add the garlic and shallots and fry till softened.

Add the asafoetida and turmeric and fry for a minute.

Now add the ground tomato and water and cook on low flame till the mixture slightly thickens, around 8-10 minutes.

Sprinkle in the pepper powder, adjust the salt.

Garnish with coriander leaves and serve warm with rice, or have it as it is!