TOMATO MASALA

Ingredients:

Big ripe tomatoes-3
Chopped small onions- 1/2 cup
Red chillies-5
Coriander seeds- 1 tbsp
Bengal gram-1 tbsp
Black gram- 1 tsp
Asafoetida- a pea-size
Fenugreek seeds- 1 tsp
Turmeric powder- 1/2 tsp
Gingelly oil- 2 tbsp
Ghee- 2 tbsp
Chopped coriander leaves- 1 tbsp
Curry leaves- a few
Mustard seeds- 1 tsp
Salt to taste

Procedure:

In a tsp of oil, roast the coriander seeds, Bengal grams, black grams, fenugreek seeds, asafoetida and the red chillies to a golden brown colour and then powder them finely when they are cooled. Soak the tomatoes in hot water for 20 minutes and then remove the skins. Mash the tomatoes. Heat a kadai and pour the oil and the ghee. When the oil becomes hot, add the mustard seeds. When they splutter, add the small onions and fry for a few seconds until they become golden brown. Add the tomato with the turmeric powder and cook well until the gravy is thickened. Add the fried powder with the curry leaves, coriander leaves and salt to taste. Mix well and cook for a few minutes until the oil floats on top. This masala will be delicious with the rice.