Ingredients:

• Tomato -1/2 kg
• 2 tbsp – Tamarind extract (Juice)
• 1tbps – Mustard Seeds
• 1/2 tbsp – Fenugreek seeds
• 1tbps – Bengal Gram Dhal
• A pinch of Hing powder
• Red Chillies – 4 (break it into two pieces)
• Chilli powder – 1 tbsp
• Oil as required
• Salt to taste

Method:

1. First cut tomato into small pieces. Heat oil in a pan.
2. Add mustard seeds and when it splutters, add fenugreek seeds, Bengal gram dhal and red chillies. Fry till it become light brown.
3. Add the chopped tomatoes, mash it well and let it cook for 10 mins.
4. Add tamarind juice, salt, chilli powder, hing powder and mix it well.
5. Let it boil well and become thick so that the oil will be separated from the gravy.
6. Preserve it in clean dry airtight jar.
7. Serve with idlis, dosas, chapatti, puri, upma or rice.

Recipe courtesy of RajiMani