|2 nos||Onion (finely chopped)|
|6 nos||Tomatoes (ripe and juicy)|
|2 no||Green chili (slit open)|
|2 tsp||Ginger garlic crushed|
|¼ tsp||Turmeric powder|
|½ tsp||Red chilli powder|
|2 tsp||Coriander /dhania powder|
|½ tsp||Salt (or to taste)|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram|
|5 nos||Curry leaves|
|3 stks||Coriander leaves (for garnishing)|
Heat oil in a pan, splutter mustard, cumin seeds, split black gram and curry leaves. Fry chopped onion for couple minutes followed by crushed ginger and garlic. Add chopped tomatoes along with turmeric powder, red chilli powder, coriander / dhania powder and salt. Cover and simmer until the tomatoes turn soft and mushy, which should take about 5 to 6 minutes. Now remove the lid and simmer on medium flame until it turns thick and the oil separates. Should take 15 minutes (approx), stir every 5 minutes to avoid sticking to the bottom. Garnish with coriander leaves and serve hot with idli/dosai.
This thokku can be refrigerated up to 2 weeks.