10 garlic cloves
10 curry leaves
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp asafoetida powder
2 tbsp gingerly oil
1 tsp turmeric powder
1 tbsp chilli power
1 tsp sugar
salt to taste
coriander leaves finely chopped
Heat oil in pan
Add mustard seeds and allow it to pop.
Next add asafoetida powder, fenugreek seeds, finely chopped onions, garlic and curry leaves.
Fry until onions become translucent.
In the meantime put the tomatoes in hot water and allow it to boil for 10 minutes.
Once the water is cooled peel off the tomato skin.
Chop them finely without loosing any juice.
Add tomatoes to the onion and keep cooking.
Next add turmeric powder, chilly powder and salt.
Close cook until oil floats to the top.
At last add sugar and garnish with coriander leaves.