TOMATO THOKKU-1

Fry 1sp fenugreek seeds and a pea-sized asafoetida in a tsp of oil to a golden brown colour and then powder them finely. Grind 4 big tomatoes with a gooseberry-sized tamarind and 7 red chillies to a fine paste. Pour this in a pan and heat it. Add 1sp turmeric powder and mix well. Cook until all the water is evaporated. Then heat a kadai and pour 6tbsp gingelly oil. When the oil become hot, add 1sp mustard seeds. When they splutter add 1 arc curry leaves, and 10 chopped garlic flakes and fry them on a slow fire for a few seconds. The colour of the garlic flakes should not be changed. Then add the cooked tomato paste and enough salt. Cook on slow fire for some minutes until the oil floats on the surface. Add the fried powder and mix well. Cook for a few minutes and then put off the fire.