Boil the tomatoes and garlic in gas for about 30 minutes.Remove charred skin and reserve flesh in a bowl.
In a karahi, heat oil.
Add cumin, fenugreek and mustard seeds; fry for 30 seconds o.
Add chilies, ginger, timur, asafetida, lime juice and salt; stir for a minute.
In a blender, combine boil tomatoes and garlic, process to form smooth paste. Add tomato, paste red chilli powdet, haldi powdet, curry powder and mix well.
Add curry leaves, salt aamchoir powder, and imli pulp
Add slices of garlic and fry till light brown.Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
Mix well and refrigerate for at least two hours before serving.
