1. Wash and chop tomatoes finely; Keep aside.
2. Heat oil in a heavy bottomed pan.
3. Temper with mustard seeds, curry leaves and hing.
4. Add the chopped tomatoes and covered for a few minutes.
5. You could add a few spoons of water if the mixture is too dry but usually, tomatoes give out moisture as they cook.
6. Add salt, jaggery, rasam powder and mix well.
7. Continue to cook until done.
8. If you are using methi seeds, dry roast them for a minute and then powder them in a blender without adding any water.
9. Add water to attain desired consistency and boil well.
10. Once done, remove from stove and serve hot with rice /rotis/dosas etc.

Courtesy: http://maneadige.blogspot.com/