Ingredients:

• 4 big – Tomatoes
• 10 pods – Garlic
• 1 small piece – Ginger
• Lemon sized – tamarind, soaked in 1/4 a cup of water for about 30 minutes
• 3 tsp – salt
• 4 tsp – dry mirchi powder
• 1 tsp – Methi seeds
• 1 tsp – Mustard Seeds
• Few -curry leaves
• 1/2 tsp – Urad Dal
• 1/2 tsp – Jeera
• 1/2 cup – oil
• 1/2 tsp – mustard

Method:

1. In a big pan, add 2 tsps of oil and add the tomatoes.
2. Cover the pan and cook without adding water, stirring them in between.
3. After a while, add tamarind pulp and salt.
4. After the tomato pulp gets a little thickened (without any water in it), cool it for some time.
5. Put it in a blender and make it into a fine paste.
6. Make a paste with ginger and garlic.
7. Add this to the tomato pulp.
8. In a dry pan, fry the methi and mustard seeds. Make powder of it.
9. Add this and the dry mirch powder, to the tomato pulp.
10. In a small pan, heat the oil, add some garlic pods, mustard seeds, jeera, urad dal and curry leaves.
11. Once the garlic and urad dal turns golden brown and the mustard seeds splutter, add this to the tomato pulp.
12. This tastes good with rice, or any of the south Indian tiffin dishes.

Recipe courtesy of Rajani