Chop the tomatoes into small pieces.
Heat up 2 tbsp ghee in a pan on low medium heat. Crackle the mustard and cumin seeds followed by hing.
Next, add the ginger, curry leaves and green chillies. Saute for 10-15 seconds.
Add the tomatoes next and sprinkle salt, coriandr, red chilli and tumeric powder. Mix and saute the tomatoes for a couple minutes untill you see that they are warmed up.
Cover the pan and let the tomatoes cook doen for 6-8 minutes on low medium heat until they are squishy but still have a lot of texture.
Let the tomatoes bubble and add jaggery, 1 tbsp ghee and garam masala. Mix and let cook for about 2-3 minutes.
Switch off the stove and mix in the sev and chopped cilantro. Serve immediately with extra sev. Enjoy!