Tomato Pachchadi

Ingredients

• 1/2 cup sesame seed oil
• 6 tomatoes
• 1 inch ball of tamarind
• 1 tbsp mustard seeds
• 1/2 tsp fenugreek seeds
• 4 dried red chillies
• 1/4 tsp asafoetida
• 1/4 tsp turmeric powder
• Salt to taste

Directions

1. Soak the tamarind in hot water and set aside
2. Dice the tomatoes and keep aside as well
3. Heat four tablespoons of oil in a wok and add the mustard seeds, fenugreek seeds and dried red chillies
4. When the mustard seeds start to splutter, add the asafoetida and turn off the heat
5. Remove the contents (popu) from the wok into a bowl and set aside
6. Add the remaining oil into the same work, heat on high
7. When the oil is hot, throw in the diced tomatoes, salt, and turmeric powder
8. Mix well, lower the heat to medium and fry for 10 minutes
9. Turn off heat and let it cool down
10. Squeeze the tamarind water and remove all the pits and fiber
11. Grind together starting with popu, then tamarind and finally adding fried tomatoes