Tomato Thokku

Ingredients                                        

Ripe tomatoes	1  kg
Methi seeds	2 tspn
Mustard seeds	1 tspn
Asafoetida	½ tspn
Chilli powder	2 tspn or as per taste
Salt	As per taste
Oil	50 ml

Method

1. Wash and dice tomatoes into very tiny pieces and keep aside.
2. Heat about 40 ml oil in a heavy bottom pan and add methi seeds. When it turns brown, add the tomatoes and fry for few minutes. It will leave water but don’t worry! Cook in a medium heat stirring occasionally. Make sure it does not get burnt or stick to the pan.
3. When all the water has evaporated and it starts to become thick, add chilli powder and salt. Keep frying until the oil leaves the side of the pan and the tomatoes have changed the colour and become thick.  Make sure it is not watery as this has to be thick and chutney-like consistency.
4. Heat oil and add mustard seeds. When it splutters, add hing and pour this over the fried thokku.
5. When it is completely cooled, store it in a dry container and keep it in the fridge. It will last up to a month when stored properly. This goes well with anything.