Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Chop the tomatoes into about 1 centimetre dice. Crush the garlic and remove the papery skin. Finely chop the cilantro including the stem and leaves.

Measure out the jaggery, tamarind and oil.

Measure out all of the spices and put them together in a small bowl, except for the turmeric.

Heat a large pot over medium high heat. Add all of the spices including the garlic, and toast for 4 – 5 minutes, until very fragrant. Blend the spices in a spice grinder or mortar and pestle until they are a paste.

Add the ghee to the large pot and add the tomatoes, and the spice mixture. Let it cook another 4 – 5 minutes until fragrant and the tomatoes are starting to break down. Add about 6 cups of water to the pot, and let is come to a gentle boil. Scrape the bottom of the pot with the wooden spoon to release and stuck on bits of spices and Adding a liquid to a hot pot or pan to get up all the delicious stuck on bits from the bottom after frying, browning, or sautéing.deglaze the pan. Add the jaggery and tamarind, and salt to taste.

Let the soup simmer for about 10 minutes, the soup should be sour, sweet and spicy. Adjust if needed by adding more tamarind or jaggery. Stir in the cilantro and serve with cooked basmati rice.