Tomato Thokku

My mom makes this thokku for us every time she comes to Singapore, and it lasts for a long time even after she has returned to India. So recently I started to make this tomato thokku for my hubby every time I go to India on long vacations.  This is a quick and easy to make, and goes well with almost everything like rice, chapathi, dosai, idly, etc. I have made this so many times now, that hubby claims my recipe is better than my mom’s J  The trick is to make it really spicy and add more oil ;) 

Tomato Thokku

Ingredients:

5 tomatoes - chopped finely.

1 teaspoon - red chilli powder,

2 teaspoon - sambar powder,

1 teaspoon - ginger garlic paste,

1/2 teaspoon - turmeric,

1 teaspoon- fenugreek powder,

2 teaspoon – salt (or as required)

Method:

• In a kadai, temper - mustard seeds, curry leaves, asafoetida.
• Add the tomatoes along with the rest of the ingredients. Let the mixture boil for 5 minutes, keep stirring.
• Then reduce flame and let it cook until oil oozes out. Stir at constant intervals to avoid burning.
• Store in a dry container, after cooling completely.

NOTE: The thokku keeps well for 4 weeks if refrigerated.