Tomato - 10
Chilli Powder-2 tsp or change it according to your taste
Garlic Pods – 8 (peel off the skin and chop fine)
Fenugreek Powder – ½ tsp
Asafoetodia – a pinch
Mustard Seeds– 1 tsp
Salt – to taste
Add tomatoes, garlic, chilli powder, asafoetodia, fenugreek powder and enough salt in a mixie or a food processor and grind it to a smooth paste.
Heat oil in a deep pan, and sauté it with mustard seeds. Now add the grind paste to it and keep stirring it in regular intervals. Otherwise it will stick to the pan. Cook in a low flame for about 20 minutes until the gravy not stick in the sides of the pan. When the gravy starts to leave the sides of the pan, switch off the flame and let it cool down.
Store this in a clean and dry box in refrigerator. We can store this tomato thokku for a long time if we do not use wet hands or wet spoon to take the gravy from the dish.
I tried out this recipe from Solaiachi blog. Thank u so much for sharing ur recipe, aachi!
Side Dish: Goes well with chapatti, dosa, idli