Tomato thokku

This recipe is super easy. I swear. This is something I make when I have almost nothing in the pantry or if I'm making pongal. You can eat this with chapattis, naan (bread), rice, bread, or even tortillas! This was a life saver during the grad school era.


What you need:
Tomatoes - Approximately 10 big ones or 4 cans
Turmeric - 2tbsp
Sugar/Jaggery/Brown sugar -  2 tbsp
Oil - 2 tbsp
Mustard seeds - 2 tsp
Cumin seeds - 2 tsp


OPTIONAL ingredients
Onion - One large, finely diced
Chillies - Depends on your spice needs. I use  4 Thai chillies
Garlic - Optional. As many as you like. I like a lot of garlic in mine.
Ginger - Optional. About 4 tbsp.
Chilli powder - 2 tbsp
Hing/Asofoetida - 1/4 tsp
Methi seeds - 1 tsp
Curry leaves - 1 sprig
Cilantro/Coriander - 4 tbsp
Tomato paste - 8 oz can

Notes:
1. Use squishy tomatoes for this recipe. It's not a must, but it works better.
2. There is no wrong way you can make this.

What you need to do:
1. Heat the oil in a sauce pot on medium heat
2. Once the oil has heated, add the mustard seeds, cumin seeds, and curry leaves
3. Once the mustard seeds splutter, add the onion, chillies, garlic, ginger, hing, and methi seeds and saute on high heat till the onions turn translucent
4. Add the diced tomatoes, turmeric, chilli powder (if you still need more of a kick or omitted the green chillies), tomato paste, and sugar and bring the heat back to medium
5. When you have half the amount of what you started with, add the cilantro and you're done!