In a pan, on low heat set the olive oil to heat. Dont let it get smoky. If the olive oil gets smoky, it will lose most of its antioxidants and flavor. Also, the spices will get burnt when you add them.
Once the oil is hot, add the hing and the whole spices. Keep the flame on low medium. The spices wont crackle immediately and thats what we want. Let the spices infuse for 2-3 minutes on low heat in the oil so that the aroma of spices in infused in oil.Dont leave unattended.
The spices will swell and you will smell a very nice aroma as they infuse in the oil. Next, add the curry leaves carefully and let infuse for another 30 seconds.
Add turmeric and red chilli powder to the oil, mix and let cook for 10 seconds(they should not burn) followed by the tomatoes, garlic, ginger and turmeric. Sprinkle salt.
Mix everything gently and cook for 2-3 minutes till you see that the tomatoes skins are little soft but not falling apart. Take off the stove and let cool down a bit.
Transfer to a clean container and keep in fridge for upto a week. Enjoy!