In a big pan, add 2 tsp of oil and add the tomatoes.
Let them get cooked. Do not add water but keep stirring them and keep a lid on the pan.
After a while, add tamarind pulp and salt.
After the tomato pulp gets a little thickened, cool it for some time, put in in a blender and make it into a fine paste.
Make paste with ginger and garlic and add this to the tomato pulp.
In a dry pan, fry the methi and the mustard seeds. Grind them.
Add this and the dry mirch powder to the tomato pulp.
In a small pan, heat the oil, add some garlic pods, mustard seeds, jeera, urad dal, curry leaves. Once the garlic and urad dal turns golden brown and the mustard seeds splitter, add this to the tomato pulp.
This tastes good with rice or any of the south Indian tiffin dishes.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.