Cut tomatoes into 1 inch cubes
Add the turmeric powder & crushed rock salt to it
Mix well & keep aside for 24 hours
After a day, the tomatoes release water
Add the tamarind, mix well and again let it sit for a day
The tamarinds would soften up
Next day, smash everything together
Add the mixture little by little to the blender & blend it roughly to form a pure
Add the puree to a large bottomed pan along with the red chili powder
Mix well
Let that fry
Meanwhile, dry roast fenugreek seeds and grind them to a coarse powder
To another smaller pan, add 1tbsp oil and heat up
Add the mustard seeds & asafoetida (hing)
Once that crackles, add it to the tomatoes on the pan
Also add the remaining oil and fenugreek seeds (methi) mixture
Let it cook for
Keep stirring completely, taking care of the sides
Do so every 5 or 10 minutes
As the oil starts to come out, add the jaggery / sugar & mix well
You'll have to keep cooking until the mixture is reduced and looks solid
It takes around 45 minutes - 1 hour
Once that is done, switch off the flame
Add vinegar and sodium bicarb (baking soda) as preservatives and mix well
Store in a sterilized, air tight jar
