• 2 tins-peeled and diced Tomatoes (any brand)
• 1/2 cup- oil
• 1/2 tsp-fenugreek seeds
• 1/4 tsp- Hing
• 4 tbsp- plain Red Chilli ( according to taste)
• salt (according to taste)
- Heat oil in a heavy based or non-stick container and add mustard, fenugreek seeds, hing, tomatoes, chilli powder and salt and cook on medium heat stirring now and then until the oil floats on top.
- It can be eaten with idli, dosa, chappathi, rice etc.
Recipe courtesy of Mahalakshmi Senthil