In a kadai add oil and pour in the tomato puree. Let it come to a boil. Cook for 15-20 min until thickened.
Add in red chilli powder, coriander powder, Jaggery, salt and mix well.
Make the seasoning by heating oil and crackling the mustard seeds, cumin seeds, asafoetida, dry red chillies and curry leaves.
Pour this into the tomato mixture and mix well.
Let it cool down and put this into the clean jar and store in fridge.