Hand grind if possible, under a stone, the ingredients for best results. If not available use mixie. Put the garlic, ginger, green chilli first. Add the vinegar and remaining spices, a little at a time while grinding. Grind till coarse paste is made. Heat oil, add masala, a little at a time. Fry till brownish in colour.
Add tomatoes and salt, bring to boil. Cool and preserve in clean glass jar.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.