1 kilo firm tomato grand into a pulp and strained
(for base) 1 handful of garlic (peeled)
one 2" piece of ginger chopped
1 tsp mustarad seed
2 tsp jeera
1/2 tsp methi, vinegar white or dark
1 tsp sugar salt and chilli powder to taste

METHOD :

Grind well in a mixie, the ginger, garlic, jeera & methi using vinegar to make it a paste. Heat the oil well in a deep aluminum vessel. When the oil is hot enough pour in the mustard seeds. Throw in the ground mixture and stir for a while. Add the tomato pulp. Put in sugar, add salt and chilli powder to taste and allow to cook till the mixture begins to thicken and leaves the sides of the vessel. Cool and bottle. Preserve in the refrigerator. The meat / vegetables can be cooked separately in a kadai till tender and then added to the mixture.

P.S.   More vinegar and pre-heated oil may be added if necessary.