Ingredients:

• 6 to 7 – ripe Tomatoes
• 10 pods – chopped Garlic
• 3 tsps – chilli powder
• 3 tsp – mustard
• 5 tsp – Fenugreek
• 10 to 15 – Curry leaves
• 8 to 10 tsp – oil
• salt to taste

Method:

1. Fry mustard and fenugreek in a pan till brown. Keep it aside to cool.
2. Then grind it to a fine powder.
3. Heat oil in a pan and put in the mustard and curry leaves.
4. When it starts to splutter, put in the tomato and sautee for 2 mins.
5. Put in the garlic and sautee for 2 mins.
6. Add the salt, chilli powder and the mustard fenugreek powder. Do not add water.
7. Keep stirring till all the liquid dries up and the paste becomes really thick.
8. Great with rice, idlis, dosas and chapatti.

Recipe courtesy of Priya Lakshmi