Categories: gojju

Ingredients

• Tomato - 1/2 kg
• Ginger-garlic paste - 1 tsp (optional)
• Oil - 3 tbsp
• Hing - a generous pinch
• Chilli powder - 2 tsp
• Turmeric powder - a pinch
• Salt as required

Directions

1. Bring water to boil. Put the tomatoes in boiling water, switch off the flame and keep it closed for 10 minutes.

2. Remove the skin. After it cools, put it in a blender and puree it.

3. Method

4. Heat oil in a kadai , add mustard seeds and hing. When mustard splutters, add tomato puree, ginger-garlic paste, turmeric powder, chilli powder and salt required.

5. Cook covered in medium flame, stirring in between, till the mixture oozes out oil.

6. Store it in a bottle or container and refrigerate it. Always use dry spoon to take the thokku.

7. Note

8. If preferred, you can add 1/4 tsp of roasted fenugreek powder in the end and mix it.

9. Use ripe and juicy tomatoes for preparing this thokku

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