Serves 1
Directions
- 1Dry roast mustard seeds and fenugreek seeds in a pan, then grind them into a fine powder once cooled.
- 2Wash the tomatoes, pat them completely dry, and chop them.
- 3Heat sesame oil in a pan, add the chopped tomatoes, tamarind, and turmeric powder, then sauté well until soft and combined.
- 4Add salt and red chili powder, mix well, and cook for 5 minutes until oil separates.
- 5Mix in the prepared mustard and fenugreek powder, cook for another 2 minutes, then allow to cool before storing in an airtight container.
Ingredients
- 500 g tomato
- 1 tsp mustard seed
- 1 tsp fenugreek seed
- 2 tbsp sesame oil
- tamarind, small lemon-sized
- 1/2 tsp turmeric powder
- salt
- 1 tbsp red chili powder
Equipment
pangrinder
Tips
- Keep the tomatoes dry after washing to ensure longevity.
- Do not cover the pan while cooking the tomatoes.
- Can be stored outside for up to 15 days, or in the refrigerator for up to 3 months.
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