Heat ghee in a pan. Add cumin seeds and when they begin to change colour, add asafoetida, green chillies and curry leaves and sauté for a minute.
Mix turmeric powder, coriander powder, cumin powder, red chilli powder and garam masala powder in one fourth cup of water and add. Sauté for two minutes.
Add tomatoes, salt, sugar and half a cup of water. Mix well. Reduce heat to low once the mixture comes to a boil and cook for ten to fifteen minutes.
Garnish with coriander leaves and serve hot.