Tomatoes - 1 kg( chopped and ground to pulp)
thick tamarind juice (extracted from lemon size)
ginger(optional) - 2" piece chopped and ground
red chilli powder - 2 1/2 table spoon Or according to the degree of spiciness can be increased or decreased.
asafoetida - 1/2 teaspoon
fenugreek seeds - 1 teaspoon(roasted and ground)
turmeric powder - 1/2 teaspoon
salt to taste
Gingelly oil -- for cooking 3 table spoon
Jaggery(optional) - To balance the taste of spice,tanginess, and salt
Grind tomatoes, tamarind and ginger in a mixer.
Heat a kadai and add gingelly oil, when it reaches smoking point,Add the ground mixture and saute for a while in the oil.
Now add turmeric, and redchilli powder.
When the sauce bubbles add salt, roasted fenugreek and asafoetida powder and allow it to thicken till the sauce leaves the sides and the oil floats to the top.
Allow the mixture to cool and transfer it to a clean dry container.
Has a shelf life of more than 3 months when cooked in oil properly and stored in an airtight container