In a heavy bottomed pot, heat oil & sauté shredded ginger & green chili for 1 minute.
Add tomato puree, turmeric, salt and water. Bring to a boil.
Simmer on medium heat for about 5 mts until allflavors are well incorporated.
Lower heat, add Prana Kitchens Rasa Mela, jaggery and cook for 2 mts. Remove from flame.
Prepare seasoning by heating oil in a separate pan. Add mustard seeds. Once they splutter, add cumin seeds & asafoetida. Remove from heat and toss in curry leaves & hibiscus petals.
Add lemon juice, seasoning, & chopped cilantro.
Serve hot as an appetizer drink or enjoy with rice.
Optional - top with 1/2 tsp of ghee before serving
Ayurveda calls Ghee a Rasayana - a nutriton carrier. Ghee pacifies Vata & Pitta constitutions & is suitable in moderation for Kapha Dosha.