Heat kadai and pour oil to this.

Add mustard, red chilly, curry leaves , channa dal and fry till channa turns light brown.

Add nicely cut tomatoes, chilly powder, turmeric powder, ginger garlic paste, tamarind, asafoetida, fenugreek roasted and powdered and salt,

Mix well :-when it starts getting cooked cover with a lid and keep in sim so that the tomatoes will not get burnt.

Stir once in a while until the tomatoes are dry and paste like without water and leaves the sides of the kadai.

Remove from fire.

:-This can be kept in the fridge after it becomes cold and can be kept upto one week. :-This is a very good chutney with idly, dosai or chappathy.