With the advent of summer, tomatoes are exuberant. Rich, juicy and fresh tomatoes are found in abundance in the farmers market. So making some spicy and tangy tomato-onion thokku is pretty innocuous to one's diet during this season. I enjoy this thokku with chapatis, dosas and the perfect accomplice, curd rice. You can store it for a fortnight and store in an air tight container in the refrigerator.
5 large tomatoes chopped finely
1 large onion chopped
2 tsp of red chilli powder
2 tsp of grated ginger
2 tsp of sambar powder
1/8 tsp or 4 seeds of fenugreek seeds
1 tsp of sugar
5 Tbl spns of sesame oil
5 curry leaves
1 tsp of mustard seeds
salt according to taste
Dry roast the fenugreek seeds and powder them. Keep aside.
Heat oil in a pan in medium flame and ads mustard, curry leaves and asafoetida.
Once the mustard starts to splutter, add the ginger and onions. Fry till they get transparent.
Add the chopped tomatoes, red chilli powder, salt, sugar and sambar powder.
Cook in medium flame till the tomatoes get soft.
Keep the flame at low and cook for about 10 mins or till the oil separates. Stir every min so that the bottom doesn't burn.
Add the fenugreek powder and cook for about a min.
Cool and store in a clean and dry glass container. Always use a clean and dry spoon every time you want to relish some. This will avoid the formation of fungus.