1. Cut tomatoes into small pieces.

2. Heat little oil in kadai. Add red chilli.

3. When the chiili turns blackish, add mustard seeds.

4. After the mustard seeds splutter, add tomatoes. Immediately add haldi powder, very little salt and bay leaves. Fry it untill tomatoes are soft.

5. Then add mango cake, dates and kishmish.

6. Stir and mix up. When mango cake strats melting, add sugar.

7. When sugar melts completely, take off the flame and allow it to cool. After it has reached the room temperature, keep it in the fridge and serve chilled.

Preparation time: 30 min.