Ingredients:
Tomatoes: 1 KG
Salt: To Taste
Tamarind: Small Ball (lemon sized)
Mustard Seeds Powder: 1/2 Table Spoon
Fenugreek Seeds Powder: 1/4 Table Spoon
Red Chilli Powder: 5 – 7 Table Spoons
Oil: 1/4 Kg
Ingredients for Tadka:
Mustured Seeds: 1/2 Table Spoon
Fenugreek Seeds: 1/2 Table Spoon
Curry leaves: 15 (fresh)
Dry red chillis: 4 -5
Cloves garlic, slightly crushed: 15
Oil: 2 tb spns
Method:
Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.
Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates completely (the tomatoes could take a good 45 mts to an hour to cook).
Turn off heat, add the tamarind and place lid. The tamarind will soften with the heat of the cooked tomatoes. Cool completely.
Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste. Remove onto a vessel. Add chilli pwd and methi pwd. Combine.
In a pan, add 2 tbsps oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red. Add the dry red chillis, curry leaves and saute for a few seconds and turn off heat.
Add the crushed garlic and leave aside the tempering for 4-5 mts.
Once cool, add this tempering along with oil to the tomato paste. Combine well. Cool and store in an airtight bottle. Refrigerate.