Ingredients:

• 1 kg – Tomato chopped
• 1/2 bottle white Vinegar
• 1/2 kg – sesame (Til) oil
• 125 gm – Garlic peeled
• 125 gm – Green chillies
• 60 gm – Ginger
• 1/2 tbsp – Jeera (cumin seeds)
• 125 gm – Mustard Seeds
• 60 gm – Red Chilli powder
• 1 tsp – Fenugreek (Methi) seeds
• 1/2 tsp – Turmeric powder
• salt to taste

Method:

1. Hand grind if possible, under a stone, the ingredients for best results. If not available use mixie. Put the garlic, ginger, green chilli first. Add the vinegar and remaining spices, a little at a time while grinding. Grind till coarse paste is made. Heat oil, add masala, a little at a time. Fry till brownish in colour.
2. Add tomatoes and salt, bring to boil. Cool and preserve in clean glass jar.

Recipe courtesy of Sify Bawarchi