A concentrated South Indian tomato pickle tempered with mustard seeds and curry leaves.
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Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds; once they start to splutter, add the curry leaves and asafoetida.
Add the finely chopped tomatoes to the pan and stir well to coat with the oil.
Add the salt and turmeric powder, then cover and cook until the tomatoes turn soft and mushy, stirring occasionally.
Once the tomatoes are mashed, add the red chili powder and continue to cook on low-medium heat without a lid.
Sauté the mixture until the moisture evaporates and the oil begins to separate from the sides of the pan.
Stir in the roasted fenugreek powder and jaggery, cooking for another 2-3 minutes until the mixture reaches a thick, jam-like consistency.
Allow the Thokku to cool completely before transferring it to a sterilized glass jar for storage.
