Preparation:
1. Cut tomatoes into quarters.
2. Pour 1 1/2 tbsp. oil in frying pan. Cook tomatoes on low heat. Remove when soft. Cool.
3. Fry red chiles, mustard seeds, black gram and asafetida in 1 tbsp. oil. Grind.
4. Soak tamarind in a little water for 2 minutes until soft.
5. Add tomatoes and tamarind to the masala. Grind again. Add salt. |