Tomato Thokku

Tomato (medium size) – 4

Tamarind – A gooseberry size

Red Chilli Powder – 1 and ½ teaspoon

Turmeric Powder – ½ teaspoon

Fenugreek – 1 teaspoon

Fresh ginger – 1” long

Gingelly oil – 5 tablespoon

Mustard – 1 teaspoon

Asafoetida Powder – ¼ teaspoon

Jaggery powdered – 1 teaspoon (Optional)

Salt – 1 teaspoon or as per taste

Soak tamarind in a little hot water. Once well-soaked, extract thick juice and set aside.

Add 4 to 5 cups of water in a vessel and bring to a boil.

When the water starts boiling, add the tomatoes and cover with a lid. Cook for three minutes, then switch off the stove.

Grind the ginger to a fine paste.

In a small kadai, dry fry the fenugreek seeds until they turn golden brown. Allow them to cool, then powder finely.

Gently remove the tomatoes from the water and peel off the skins. Allow them to cool, then blend the skinned tomatoes into a fine paste using a mixie. Set aside.

In a kadai, heat the oil. When hot, add mustard seeds. Once they crackle, add asafoetida powder.

Add the ginger paste and fry for a while.

Add the tomato paste along with red chili powder, turmeric powder, and salt. Stir well.

Add the tamarind paste and jaggery powder. Cook on low flame, stirring occasionally until the mixture thickens and oil starts to ooze out.

Add the fenugreek powder and mix well. Remove from heat and store in a clean jar.