Chop tomatoes into big chunk size pieces
Slit the green chillies from the centre
Put these into a pressure cooker or Instant Pot and add 1.5 cups of water or until it reaches upto 3/4th level of the tomatoes (the tomatoes will leave in some water too so be careful not to add too much water)
Cook for 3 whistles on a medium high flame for a pressure cooker & turn off the stove and let cool completely
If using an Instant Pot transfer the chopped tomatoes and chillies in the pot, close the lid and set to the ‘pressure cook’ function for 10 minutes - Let cool completely
Next run the boiled tomatoes & chillies along with the water through a blender and turn it into a red liquid mix
Now run the liquid mix through a sieve to strain out the tomato pulp
If you observe the strained soup at this stage its quite thick – so add 1/2 cup water – you can also add a little less (1/4th cup) or more 3/4th cup to adjust the consistency as per your liking
Next heat up a stockpot and when adequately hot – add 2 tablespoons of ghee or avocado oil
Once the ghee is hot add cumin seeds and once they start crackling in add the asafoetida
Next drop in the soup mix slowly into the ghee mix (make sure you don’t burn yourself)
Add sea salt as per taste and curry leaves (if using) – stir well to combine
Increase the flame/stove to high and let it reach a boil
Next reduce the to stove to medium high and cook for 5-7 minutes – stirring in between
The consistency of the soup should thicken a bit
After 5-7 minutes turn the stove to high for one last vigorous boil before you turn it off
Garnish with black pepper and coriander leaves
Serve hot