1 Tbsp. fenugreek 1 pinch asafoetida 1 c. oil 4 Tbsp. chili powder 1 tsp. curry leaves 3 Tbsp. salt 10 tomatoes (cut into cubes) 4 Tbsp. jaggery or brown sugar
Dry fry fenugreek seeds until they turn into golden colors and powder the fried seeds in a grinder. Heat oil and saute curry leaves and cut tomatoes. Add asafoetida. When tomatoes are cooked and the gravy is thick, add chili powder, salt, jaggery and powdered fenugreek. Keep stirring until the mixture becomes thick and oil floats on top. Remove from heat; cool and store in clean jar.