Ingredients:
Tomato - 500 gm (chopped)
Oil - 3 tbsp
Methi (Fenugreek) seeds - 1/2 tsp.
Tejpatta - 2
Dried Red Chilly - 2 (each broken into half)
Saunf (Aniseed) - 1/2 tsp.
Jaggery - 400 gm.(broken down to small stones)

Method:
Heat oil in karaahi, add methi, dried red chilly, tejpatta and saunf.
When saunf begins to splutter, add tomato to it.
Saute for 2 minutes.
Add jaggery and let the tomato cook in it on slow flame for 15 minutes.
Serve with chapaatis or use as an accompaniment to snacks.

Source: Thanks to www.bawarchi.com