1/2 tsp Red chilli powder
6 cloves Garlic 
3-4 Green chillies(slit)
1 tsp Cumin seeds
2-3 tbsps Sugar
Fresh coriander leaves (finely chopped )
Roughly chopped 5-6 large sized Tomatoes
Salt to taste
Coconut milk
For tempering
2 tbsp. pure ghee
8-10 Curry leaves
1 tsp Mustard seeds
Asafoetida a pinch

Take chopped tomatoes in a pan, add salt and red chilli powder.
Add 3 cups of water and bring to a boil. Simmer for 15 minutes
and make a puree once it cools. Make a paste of garlic and cumin
seeds. Heat pure ghee in a pan and add mustard seeds. As they
begin to crackle, add asafoetida and curry leaves. Add tomato
puree and slit green chillies. Bring to a boil and add sugar. Add
garlic-cumin paste and  coconut milk. Cook on low heat for ten
minutes. Adjust seasonings if requried. Serve hot, garnished with
finely chopped coriander leaves.