- 5-6 ct. Tomatoes, big in size
- 2 tsp. Red chilli powder
- 3-4 cloves Garlic, optional
- 1/4 tsp. Turmeric powder
- 1 tsp. Fenugreek powder
- 5 Tbsp. Oil
- 1 tsp. Mustard
- 2 sprigs Curryleaves
- 1/4 tsp. Asafoetida
- 1 small piece Jaggery
- 2 tsp. Salt, adjust accordingly
Method:
- Wash the tomatoes; make puree using blender.
- Heat a heavy bottomed pan with 1 Tbsp. oil and temper with mustard,garlic, curry leaves and asafoetida powder; fry little bit.
- Add tomatoe puree.
- Add turmeric, chili powder and salt.
- Mix well; reduce the flame to medium low;stir in between to avoid burning.
- Meanwhile, heat rest of the oil in a small pan; add heated oil in between while stirring.
- Cook for 10-15 minutes.
- After few minutes, oil started to oozing out.
- Add jaggery and fenugreek powder and mix well.
- Turn off the stove and cool down.
- Transfer to airtight container and refrigerate.
- Serve with Yogurt rice,Chappathi,dosa or Idli.
Note:
- Always use dry spoon;Can be used for a month if handled properly.
- To make Fenugreek powder, in a pan fry fenugreek seeds grind them fine in blender; store it in airtight container. This powder can be used in Tamarind rice, Vathal Kulambu etc.,
Does anything taste better than homegrown vegetables? Yes! These tomatoes from our vegetable garden.
1 comment:
wow wat a tempting Thokku,luks too gud...
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