Tomato Thokku

1 Tsp Fenugreek Seeds

Heat a small pan, turn the heat to low and dry roast the fenugreek seeds for 3 minutes. Allow it to cool and make powder of it.

1/4 Cup Sesame Oil
1 Tsp Mustard Seeds
1 Sprig Curry Leaves
1/4 Tsp Asafoetida

5 Cup Tomatoes, Chopped (13 Small Roma Tomatoes)
2 Tsp Red Chili Powder
2 Tsp Sambar Powder
1/4 Tsp Turmeric Powder
2 and 1/4 Tsp Salt

Heat oil in a pan, add mustard seeds, when it starts to splutter, add curry leaves and asafoetida and fry for few seconds.

Add tomatoes, red chili powder, sambar powder, turmeric powder, salt, mix well, reduce the heat to medium, close and cook for 8 minutes, stir often. Increase the heat to high, close and cook for 17 more minutes in high, stir often.

Add fenugreek powder, mix well. Leave it alone for 3 minutes, don't sir it, oil will starts to ooze out. Switch off the stove and cool down.

Yields: ? Cup
Taste Note: Tastes AWESOME
Source: rakskitchen