Ingredients:

• Tomatoes – 5 (preferably ripe)
• Rasam Powder – 2 tsp –
• Jaggery – 2-3 tsp
• Tamarind – Lemon-sized
• Salt as per taste
• Rice flour for thickening
• Oil – 2 tsp –
• Mustard Seeds – 1 tsp
• Asafoetida – a pinch

Method:

1. Cut the tomatoes into small pieces.
2. Heat oil. Add mustard seeds and let it splutter.
3. Then, add asafoetida and tomatoes. Fry for a minute.
4. Add 2 cups water, salt, jaggery, rasam powder and let it boil.
5. Add a thin tamarind extract (extracted after squeezing the tamarind in water) and allow the gravy to boil for 5-10 mins.
6. Mix the rice flour in a little water and add to get a thicker gravy.

Recipe courtesy of Prapulla