|6 ripe tomatoes (cut in small pieces)|
|1 tablespoon ghee|
|1 small jalapeño chili (minced)|
|½ tablespoon mustard seeds|
|1 teaspoon grated fresh ginger|
|½ teaspoon salt|
|4 tablespoons turbinado sugar|
|1 tablespoon coriander powder|
|In skillet heat ghee, then add mustard seeds, chili, and ginger. Add tomato pieces. Cover and fry on
medium heat for 15 minutes or until tomatoes have become a chunky sauce.|
Remove from pan and put in blender on low speed for 5 seconds.
Put back in skillet and add salt, sugar, and coriander powder. Cook for 3 minutes uncovered.
serve hot or cold.