TOMATO THOKKU-2

Soak a big lime-sized tamarind in a cup of water for 1 hour and then extract its thick juice. Fry 1sp fenugreek seeds and a pea-sized asafoetida in a sp of oil to a golden brown colour and then powder them finely. Heat a kadai and add 6 to 7 tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter, add 1 and half cup of crushed tomatoes and 1 cup of finely chopped small onions with 1sp turmeric powder. Cook them until they are thickened. Then add the tamarind juice and mix well. Again cook until the paste is thickened. Add 2sp chilli powder, the fried powder and enough salt. Mix well and cook the thokku for 10 minutes on slow fire.