Wash the Tomatoes & Curry leaves.
Chop the tomatoes coarsely.
Grind all the above ingredients to a smooth purée.
Keep aside.
Heat oil in a medium pan.
Tip in the Mustard seeds.
Add the Purée.
Add Salt, Methi Powder & Red Chili Powder.
Cook on low to medium heat until all the moisture evaporates & the Purée thickens, stirring occasionally.
Transfer to a sterilized glass jar.
Stores well in the refrigerator for up to 6 months.