1.Cut the tomato into quarters.
2.Roughly chop the jaggery.
3.Heat the oil in a pan over a medium flame.
4.Add the mustard seeds.
5.When they crackle add the curry leaves and the gram.
6.Lightly fry for a few seconds over a low flame.
7.Add the quartered tomatoes and the red chilly powder and fry for 2 minutes over a medium flame stirring continuously.
8.Add the jaggery and the green chillies and fry for a minute.
9.Add a little water and the salt and cook till the gravy is thick and the tomato is mashed.
10.Serve hot garnished with the corriander leaves.