|2.||Tamarind small piece|
|3.||Mustard seeds 1/2 for seasoning + 1 teaspoon for making powder|
|4.||Methi seeds 1/2 teaspoon|
|5.||Chili powder 2-3 teaspoons or to taste|
|6.||Oil 2 tablespoons|
Blog post: What are the Benefits of Garlic?
|8.||Jaggery / sugar 2 tablespoons or to taste|
|9.||Turmeric powder 1/4 teaspoon|
|10.||Salt to taste|
the tomatoes into pieces.
fry 1 teaspoon of mustard and 1/2
teaspoon of methi seeds separately, till these splutter.
Grind the mustard and methi to make a powder.
the tomatoes and tamarind to the powder.
Grind these to a paste.
the skin from the garlic cloves.
the oil in an utensil till the oil
Add the garlic cloves when the mustard starts to splutter.
Fry till the cloves turn to golden brown.
the ground mixture.
Add chili powder,jaggery,turmeric and salt. Mix.
till the oil
separates at the edges. The color of the thokku becomes dark.
Tomato thokku is ready.
|1.||You can store this tomato thokku for 3-4 months in the refrigerator.|
|2.||If you do not like the taste of garlic, add hing / asafoetida.|