Tamatar Ki Chutney ( curry in a hurry)

Ingredients:
Tomatoes (fresh) – 4, large washed and quartered
Green chillies – 2-4, washed and slit ( Optional)
Red chilli powder – 2 tsp
Salt – 2 1/2 tsp
Cooking Oil – 2 tbsp
Cumin seeds/Zeera - 1 tsp
Black Mustard seeds/Rai – 1 tsp
Garlic pods – 3, large, each cut lengthwise into two or slivered thin
Turmeric powder – 1/4 tsp
Curry leaves (fresh) – 6 leaves
Garam masala powder – 1/4 tsp ( optional)
Dry roasted Cumin seed powder – 1/2 tsp
Dry Red Chillies Big (3-4)
Procedure:

In a saucepan, add the chopped tomatoes and the red chilli powder, turmeric powder, green chillies, salt and and give it a nice stir. Cover and let it cook on medium heat for about 5-10 minutes, stirring it occasionally, until the tomatoes are all mushy and smooth. With the help of a wooden spoon, you can press the tomatoes to the sides of the pan while stirring it so that it gets pulpy. Let it keep cooking half covered on medium heat and keep stirring occasionally.

Meanwhile, prepare baghaar ....pour oil in a pan at medium heat and as soon as its warm, put in the cumin seeds and mustard seeds. Cover with a splatter screen and as the seeds begin to pop, add the curry leaves ,the cut garlic pods and Dried Red chillies and stir for about 15-30 more seconds until the galic pods are slightly reddish in colour. This is the baghaar( tempering)
Remove from heat and keep aside.

When the tomatoes are all cooked and most of the moisture has been evaporated and the consistency has reduced to a thick pulp , add the cumin seed powder or garam masala powder,and mix well. Add baghaar and mix well. Cook for 3-5 more minutes.

Your Chutney is ready to serve