Place a pan on flame, add oil, once it heats add cumin seeds, lower the flame and add cloves, black pepper, cinnamon stick and finally dry red chili and fry it for half a minute.

Add the tomatoes and on medium flame keep stirring.

Add salt to taste and red chili powder. Cook for about 2-3 minutes on medium flame.

Once the tomatoes soften, add gram flour and chopped coriander with stems. Mix well and cook it for 1-2 minutes.

Pour half a cup water and give it a stir.

Let the water boil on high flame until tomatoes turn soft.

Turn off the flame and let the mixture cool down.

Transfer the pan content to mixing jar , add a little water accordingly and grind it to form a smooth gravy. You will observe tomatoes and red chili seeds in the soup gravy.

Using a strainer, filter the soup gravy into a pan (flame off).

Turn on the flame and add water for a medium consistency, Add salt to taste. Mix well.

Add finely chopped coriander and cook until it boils.

Take out the Tomato and Coriander Shorba into a soup bowl and serve Hot!