On a frying pan add cumin seeds, fenugreek seeds, mustard seeds, nigella seeds & dry roast until fragrant. Let it cool
Transfer to mortal & pestle & crush coarsely & set aside.
In a frying pan add cooking oil, tomatoes & mix well,cover & cook until tomatoes are soft (10-12 minutes).Let it cool then transfer to blending jar & blend to make a puree then set aside.
In a frying pan add cooking oil, curry leaves & mix well.
Add pureed tomatoes, mix well & cook for a minute
Add crushed achari spices, garlic, red chilli crushed, salt, mix well & cook on medium flame for 2-3 minutes.
Add lemon juice & mix well.Add water to adjust consistency (if required).
Serve with cutlets and frozen items.Can be stored in an airtight jar for up to 7 days in refrigerator.