Ten minutes thakkali thokku
This is one of our favourite chutneys, thokku and can be made in a jiffy.
I usually make this in the other stove as I am making dosai on another stove.
there are many other ways to do this, some add natural preservatives to store it longer.
I prefer the fresh one.
it is a very good accompaniment for idli, dosai, roti, bread spread and Upma.
ideally you can do this while tomatoes are cheaper. and stays good for a week if kept in fridge, and if there is still left.
you need tomatoes, red chilli powder, salt, fenugreek seeds and mustard seeds.
pour oil liberally and when hot add mustard seeds.
when they splutter add few mustard seeds. (in any cooking mustard seeds should be added only 1/4 tsp or so, or else the gravy or sambhar or chutney whatever you make will become bitter)
add the tomatoes that are finely chopped. if it is finely chopped it gets cooked faster. add salt.
add at least 7 to 8 tomatoes. add red chilli powder to your taste. the spicer it is good.
cover the kadai, and cook in simmer.
the reason to cover the kadai is the tomatoes will splatter while cooking. so when you cover it, all will splatter on the cover.
keep in simmer till the oil releases.
and you are good to eat.