Dry roast 1 tsp fenugreek seeds without oil and grind it into a fine powder and keep aside.
Step 2
:
Wash the tomatoes with clear water and wipe it dry.
Step 3
:
Cut the tomatoes into big squares.
Step 4
:
Add salt and turmeric powder to it and mix well.
Step 5
:
Remove unwanted fibres and chunks from the tamarind. Cut it into small pieces.
Step 6
:
Take the tamarind pieces in a bowl. Cover the tamarind pieces with salt and tomatoes. Rest it aside for 2 hours. The tomatoes and tamarind pieces will become soft and the water content present in the tomatoes will ooze out.
Step 7
:
Filter the oozed out water and keep aside. Don't discard it.
Step 8
:
Add the softened tomato and tamarind in a grinder and grind it into a fine paste. You can use the water to help it grind better.
Step 9
:
In a deep thick bottomed pan, heat oil. When the oil is hot, pour the ground tomato tamarind paste and saute on low flame. Close it with a lid and stir it in frequent intervals.
Step 10
:
When the paste slightly thickens, add chilli powder and mix well. Add salt, if needed.
Step 11
:
Continue stirring constantly until the added oil is taken by the paste; add more oil little by little and continue stirring.
Step 12
:
When the paste becomes like a ball and the observed oil comes out of it, remove from the stove.
Step 13
:
Season with mustard seeds, fenugreek seeds and hing.
Step 14
:
Allow it to cool and store in a clean dry air-tight container.