1. First wash the tomatoes and boil very well till the skin gets peeled. (takes nearly 45 min). When done, allow it to cool and grind it in a mixie.

2. In a pan pour the oil and put fenugreek and mustard seeds along with asafoetida when all cracks, put the grinded tomato paste and when it starts boiling add the chilli powder. Boil it for further 30 to 45 minutes until the colour of the thokku becomes dark and the oil floats.

NOTE: This can be stored in an air tight container and goes well with Chapatis, Rice, Dosa, Upma etc. After it is finished, pour some 5 tbsp of sesame oil in the container so it lasts longer.