Ingredients:

• 1 – Tomato
• 1/2 – Lemon
• 2 – Green chillies, slit lengthwise
• 1-inch, crushed – Ginger
• 2 sprigs – Curry leaves
• 1 tsp – Kasuri methi/Dry Fenugreek leaves
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Jeera/Cumin seeds
• 1/4 tsp – Hing/Asafoetida
• 1/2-inch cube – Jaggery
• 1/4 tsp – Turmeric powder
• 1 tsp – Coriander powder
• 3 cups – Water
• 1 tsp – Oil
• Salt to taste

Method:

1. In a deep bottom pan add oil. When hot add mustard seeds, jeera and as they splutter add hing.
2. Now add green chillies and saute.
3. Now add 1 sprig curry leaves, kasuri methi and saute.
4. Then add tomatoes and saute followed by turmeric powder and coriander powder.
5. Cook for just 1 minute without adding water.
6. Now add water, salt and jaggery.
7. Cook till a rolling boil.
8. Remove off the flame and add lemon juice.
9. Pop in 1 sprig of fresh curry leaves.
10. Serve with hot plain rice or drink as soup.