I got this recipe from Champa's blog. She has suggested few variation to her original tomato thokku recipe. I used her ideas and prepared this yummy thokku. Thanks to Champa for this lovely recipe.
Ingredients :
1. Tomatoes - 10
2. Onion - 1/2 Cup (Chopped)
3. Gingelly Oil - 2 tbsp
4. Mustard - 1 tsp
5. Fenugreek seeds - 1/2 tsp
6. Red chilli powder - 3 tsp or adjust to your taste
7. Asafoetida - a big pinch
8. Jaggery - 1 inch piece (Optional)
9. Salt - to taste
Procedure :
1. Boil water, put tomatoes and cover with lid. Take out after 3-4 minutes, cool and remove the skin. Grind to a fine paste in mixer. Keep aside.
2. Heat oil in a pan. Add mustard and once they splutter,add asafoetida and fenugreek seeds. Now, add chopped onion. Fry till they turn golden brown.
3. Then, add pureed tomatoes, salt, jaggery and red chilli powder. Mix well.
4. Medium the flame and allow the contents to cook well with occasional stirring till the contents become thick.(Remove from heat when the oil starts to separate from the contents)
5. Serve with Chapathi or Rice or Idly or Dosa.
Note :
This can be stored in a clean and dry air tight container in a cool place for a minimum of 15 days. Remember to use clean, dry spoon.
