Iranian green raisins are small with a greenish colour and delightfully sweet. The Indian green raisins are also pretty good. You can also use golden raisins or what you have on hand.
In a bowl, beat the butter and sugars with an electric mixer, for a couple of minutes. Add the egg and vanilla extract and beat well. Sift together 1 cup of the flour, baking soda, baking powder and chai masala powder.
Add this to the mixture in the bowl and beat, on medium speed, till well mixed.
Take another bowl and put the chopped tomatoes and raisins in it. Add the remaining 1/2 cup of flour and mix, using a wooden spoon, till the flour has coated the tomatoes well. Add this mixture to the batter in the other bowl and fold in till well mixed using a wooden spoon. The mixture will be quite thick.
Scrape this mixture into a very well buttered and floured bundt/ tube pan (mine is small - a 4 cup bundt pan) and smoothen the top.
Bake at 180C (350F) for 40 to 50 minutes still a skewer inserted into the cake comes out clean. Cool in the tin for about 10 minutes. Then unmould the cake. Cool on a rack.
Cover with sugar glaze, dust with powdered sugar or leave plain as the cake has enough flavour to not want any further additions.