To begin making the Khatta Meetha Tamatar Sabzi, heat the mustard oil in a kadai on high heat.
Once it reaches smoking point, reduce the flame, now add the mustard seeds, fennel seeds, cumin seeds, onion seeds and fenugreek seeds.
When these seeds begin to sizzle, quickly add the ginger, garlic and green chilli and give it a good stir.
When the garlic turns brown in colour, add the onions and saute for a couple of minutes.Once the onions are translucent and cooked,add tomatoes, cover the pan and cook for 5-7 minutes or until the tomatoes turn soft and mushy. You can use a potato masher or the back of the ladle to mash the tomatoes once they turn soft.
Open the lid and add all the dry masalas to the tamatar Sabzi, amchur powder, cumin powder, garam masala powder and red chilli powder. Mix well to combine.
Finally add the jaggery and sprinkle some water, add in the coriander and mint leaves and give it a good mix.
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