Grill whole tomatoes over gas flame or under electric griller until skins wrinkle. Peel and chop.
Heat ghee or oil in a saucepan or karahi /Indian wok and fry the onion and ginger and green chiles until golden.
Add tomatoes and remaining ingredients. Cover and cook until the tomatoes are a thick pulp and most of the liquid evaporates. Garnish with cilantro.