Heat up ghee in a thick bottomed kadai or pan.
Add 2 tablespoon of coriander seeds and allow them to splutter for ½ minute and finely chopped green chillies.
Add sliced spring onions and roughly chopped tomatoes. (see recipe notes)
Season the vegetables with salt to taste.
Cook them for 7-8 minutes on medium high heat till tomatoes are soft and pulpy.
Add few chopped spring onion greens and serve it hot with chapati or paratha