Ingredients 15 large tomatoes chopped fine
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1/4 tsp fennugreek
1/4 tsp hing
3 green chillies finely chopped
2 tbsp blended ginger
2 tbsp curry leaf or corriander leaf finely chopped
2 tbsp sugar
2 tbsp salt
1 cinnamon stick
cardamom pods
Instructions Puree the tomatoes and set aside. In a medium size saucepan, heat the oil and toss in the mustard seeds. When they stop sputtering stir in all spices except hing, and then add ginger. Stir for one minute before adding tomatoes, hing and salt. Cook over low heat for 20-30 minutes. Add sugar and raise heat.