Ingredients:

• 2 kgs – Ripe tomatoes, chopped medium
• 1/4 kg – Garlic
• 1/4 kg – Green chillies
• 125 gms – Ginger
• 1 bottle white Vinegar
• 1 kg – Sesame (til) oil
• 1 tbsp – Cumin seeds
• 150 gms – Mustard Seeds
• 1 tsp – Fenugreek seeds
• 125 gms – Red Chilli powder
• 1/2 tsp – Turmeric powder
• salt to taste – (approx. 150 gms.)

Method:

1. Put garlic, chillies, ginger in hand grinder.
2. Grind till coarse, adding vinegar, a little at a time.
3. Add all other masalas, whole and powdered, except salt.
4. Continue grinding till fine.
5. Heat oil in a large pan, add masala.
6. Stir-fry, till brownish in colour.
7. Add tomatoes, salt, and cook till oil separates.
8. Bottle in sterilized glass jars.
9. Seal and cool completely before storing.
10. Keep each opened bottle refrigerated.

Recipe courtesy of Saroj Kering