Here in this version I have simply prepared using tomatoes only. In addition to that, some fresh green peas I have added as my pantries are loaded with fresh green peas of the current season. Although sugar is used, still jaggery can be opted. The consistency of this relish is totally desirable like semi thick, thick or thin. And accordingly water is added to get the desired consistency. Since at my place the thick consistency are more preferable, so I have not added water while preparing the dish. The grated mango ginger gives a lovely and aromatic taste to our pallet which I always choose to add at any cost. But that addition can be omitted if mango ginger is not available at your place. Also the roasted cumin-red chili powder (jeera lanka gunda in Odia) which is sprinkled over the relish just after the preparation adds an aromatic flavor to the whole dish and in turn, gives the odia touch to the relish. This relish can be thoroughly enjoyed with rice-dalma combo, rice-dal combo, roti/ fulka, poori etc. So do include this traditional relish using tomatoes from Odia cuisine in your next any festival preparation.