Ingredients:
- Tomato - 1 kg
- Mustard seeds - 2 teaspoon
- Fenugreek seeds - 1 teaspoon
- Asafoetida - 1/2 teaspoon or 4 balls
- Oil - 250 ml
- Salt - 1/2 table spoon
- Red chilli powder - 1 tablespoon
- Vinegar - 1 teaspoon
- Sugar - 1/4 teaspoon
Procedure:
- Take tomatoes and wash properly and cut it as a small pieces.
- Take small pieces of tomatoes and put it in blender make it as a puree.
- Take one pan make it hot add mustard seeds and fenugreek seeds and make it dry roast and remove it.
- In the same pan add 1 teaspoon oil make it hot, once oil became hot, add asafoetida powder or pieces or balls roast it and remove it,take one blender in that add roasted mustard seeds,fenugreek seeds and asafoetida make it as a powder.
- In the pan add 200ml oil make it hot and add 1 tsp of mustard seeds.
- Once mustard seeds starts cracked add tomato puree.
- Then add red chilli powder and mix it well.
- Add 1/2 tablespoon of salt and cook it well.
- Now add roasted powder of mustard,fenugreek seeds and asafoetida and mix it well.
- Add 1 tsp of vinegar for longtime usage.
- Finally add sugar and mix it well.
- Cook it well unless oil separate from cooked tomatoes.
- Take it out and transfer to glass bottle and serve it.
THANKS
VAAZHVOAM VALAMUDAN
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