Tomato Thokku

Ingredients

• 1 kg Ripe Tomatoes (finely chopped)
• 0.5 cup Gingelly Oil (Sesame Oil)
• 1.5 tsp Mustard Seeds
• 0.5 tsp Fenugreek Seeds (dry roasted and powdered)
• 0.5 tsp Turmeric Powder
• 3 tbsp Red Chili Powder
• 2 tbsp Salt
• 0.25 tsp Asafoetida (Hing)
• 2 sprigs Curry Leaves
• 1 tsp Jaggery (powdered)(optional)

Instructions

1. 1

   Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.

2. 2

   Add the mustard seeds; once they start to splutter, add the curry leaves and asafoetida.

3. 3

   Add the finely chopped tomatoes to the pan and stir well to coat with the oil.

4. 4

   Add the salt and turmeric powder, then cover and cook until the tomatoes turn soft and mushy, stirring occasionally.

5. 5

   Once the tomatoes are mashed, add the red chili powder and continue to cook on low-medium heat without a lid.

6. 6

   Sauté the mixture until the moisture evaporates and the oil begins to separate from the sides of the pan.

7. 7

   Stir in the roasted fenugreek powder and jaggery, cooking for another 2-3 minutes until the mixture reaches a thick, jam-like consistency.

8. 8

   Allow the Thokku to cool completely before transferring it to a sterilized glass jar for storage.