Ingredients:

• 2 kg – Tomatoes
• 400 g – Tamarind
• 120 g – chilli powder
• 1 tbsp – Fenugreek powder (broil and powder)
• 1 tsp – Asafoetida powder
• 100 g – garlic, grind to a paste
• 100 g – ginger, grind to a paste
• 120 g – Mustard Seeds (broil, crush and husk)
• 1 tbsp – Cumin seeds (broil and powder)
• 1 tbsp – Turmeric powder
• 3 cups – groundnut or gingelly oil
• salt to taste

Method:

1. Chop and heat the tomatoes.
2. Drain juice. Then soak and mash the tamarind in this juice.
3. Discard the seeds and flesh and retain the liquid.
4. Add the juice back into the tomatoes and stir well. Cook till the quantity is reduced to less than half.
5. Meanwhile, heat the oil and fry the ginger-garlic paste till done.
6. Add powders and fry again for 3 minutes.
7. Finally, add the tomatoes and cook till very thick.
8. Add salt to taste. Cool and bottle.