Ingredients:

Tomatoes                             :  1 kg
Gingelly oil                           : 3tbsp
Chilli pdr                             : 1tbsp
Turmeric powder                 : a pinch
Fenugreek seeds                 : 1/4tsp
Asafoetida powder              : 1/2tsp
Salt for taste
Garlic                                 : 6 cloves
Tamarind paste                   : 1/2tsp

Method: 

 

Soak tomatoes in boiled water and keep it for 30 mins, peel the skin and grind it in a mixie.  Fry the fenugreek seeds and powder it.
Heat gingelly oil in a kadai and add mustard seeds. When it splutters add garlic and fry till the colour changes. Remove from fire and add chilli pdr , mix well and return to fire and now add the tomato paste, tamarind paste, salt and turmeric powder  and cook in a low flame till the water absorbs fully. Now add the fenugreek powder and asafoetida powder and mix well. Remove from fire. Cool it and keep it in fridge. It goes well with rice, chappathi, dosa etc.