Ingredients:

• Tomatoes – 1 kg
• Red Chillies – 6 to 8
• Asafoetida – 1 tsp
• Mustard Seeds – 1 tsp
• Methi Seeds – 1 tsp
• Gingili Oil – 6 tbsp
• Turmeric powder – 1 tsp
• Tamarind – Lemon size
• Salt – to taste

Method:

1. Grind tomatoes, tamarind, red chillies and salt.
2. Heat oil in a kadai. Add mustard seeds, asafoetida, methi seeds and turmeric powder.
3. Pour the ground tomato pulp.
4. When the gravy becomes thick remove from fire.
5. Serve hot with idlis, chapattis, dosa and rice.

Recipe courtesy of Usha Mukund