Ingredients: 2 large tomatoes, chopped 1 large onion, chopped 1-2 tsp. ginger-garlic paste 3-4 tsp. red chilli powder 1 tsp. tamarind juice 1 tsp. sugar 1/2 tsp. turmeric powder 1-2 tbsp. oil Salt to taste For Seasoning: 1 tsp. oil 1/2 tsp. mustard seeds 1 spring curry leaves Asafoetida a pinch Method: Heat the oil in a pan, fry the chopped onions till translucent. Add ginger- garlic paste and fry for 2-3 minutes. Add the chopped tomatoes and fry till the tomatoes are cooked and mashed. Add chilli powder, turmeric, sugar, salt and stir for 3 minutes. Remove from the heat and allow it to cool. Then grind the cooked mixture to a fine paste with very little water. Heat oil in the same pan, add mustard seeds. After the seeds splutter, add curry leaves, asafoetida and fry for few seconds. Add the ground paste and stir fry for 3 minutes. Serve with rice/chapatis/dose.