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Ingredients

• 3 pounds plump, ripe tomatoes, cut into small dice or roughly puréed
• 8 curry leaves
• 1 green chile, such as a serrano, sliced
• 4 cloves of garlic, minced
• 2 teaspoons of amchoor, divided
• Pinch of asafoetida
• 1 teaspoon of cumin seeds
• 2 teaspoons of coriander seeds, ground
• 1/2 teaspoon of charnushka
• 2 teaspoons of black mustard seeds
• 1 teaspoon of sweet paprika
• 1 tablespoon of dark brown or raw sugar, optional
• 3 tablespoons of ghee or vegetable oil
• Cilantro, for garnish

Description

Serious Eats