Puree the tomatoes in a blender.

Heat a big non-stick pan.

Add the pureed tomatoes.

Let them cook, until all the water is evaporated.

Add a little bit of tamarind paste, if the tomatoes are not sour.

Roast fenugreek seeds and grind them smooth.

Switch off the flame when the water is evaporated.

Add fenugreek powder, salt and red chilly powder. Don`t mix it yet.

Heat oil in another pan.

Add red chillies, mustard seeds, asafoetida and when the mustard seeds begin to pop, pour the oil over the red chilly powder and fenugreek powder so that they too get fried.

Mix them together and allow it to cool.

Preserve it in a tightly closed bottle.

: This can be stored for upto a month .. but for that it should be sufficiently salty and hot.