Grind the tomatoes.

Heat oil in a kadai or a pan.

Add asafoetida and mustard seeds.

When the mustard seeds splutter, add tomatoes.

Add fenugreek powder, sambhar powder, chilly powder, salt and jaggery.

Close the kadai with a lid and keep stirring, in between.

Once the thokku becomes thick and the oil floats on top, switch off the flame.

:- Serve hot with rice or idlis or dosas.

:- Beware : The tomato liquid splutters a lot. So make sure the children are away.