Wash and pat dry the tomatoes. Coat them with oil and roast on an open flame until charred.
Immediately dip them in a bowl of iced water and set aside for 15-20 minutes.
Peel and discard the charred skin. Chop the tomatoes into small pieces.
In a saucepan, on a low flame, heat oil.Add cumin seeds and once they start to splutter add the minced garlic.Saute until slightly toasted.
Add chopped onions along with ginger garlic paste.Saute until soft and slightly turning brown.
Add the chopped tomatoes and green chillies along with the remaining ingredients except the dried mango powder. Mix well.
Cover and let cook on a low flame until the tomatoes are soft and mushy.
Add the dried mango powder.Mix well.Cook uncovered on medium high flame until all the water evaporates.
Garnish with chopped coriander leaves and serve hot along with INdian flatbread.
