Tomatoes and potatoes belong to the same family. Like potatoes, tomatoes are available round the year. This is a low-calorie vegetable/fruit. Fresh ones are rich in potassium. Tomatoes are a rich source of anti-oxidants which protects one from various types of cancers. Lycopene, an anti-oxidant which is present only in tomatoes protects skin from UV-rays. Tomato is also good for eye-health. It is also a good source of Vitamin C, Vitamin A and beta carotenes.
Method:
Heat a pan, add the mustard seeds and 2 tablespoons gingelly / sesame oil. When the mustard seeds start spluttering, add the chopped tomatoes and salt. Stir occasionally, on low flame, until all the moisture disappears. When the sauce starts thickening add the red chilly powder, kashmiri red chilly powder and turmeric powder. Stir well.
Add the remaining gingelly oil and stir continuously until the raw smell of the chilli powder disappears. Do not burn the sauce.
Take a little tomato thokku and taste it. If salt is needed add more. Remove from stove. Cool and store in air-tight container. It will stay fresh for a week in room temperature, if gingelly oil is used for cooking. It will stay fresh for more days in the refrigerator. Serve with Dosa or curd rice or chappati.
Ingredients:
Tomatoes chopped - 500 grams.
Gingelly oil - 4 tablespoons
Mustard seeds 1/2 teaspoon
Red chilli powder - 2 teaspoons
Kashmiri red chilli powder - 2 teaspoons
Turmeric powder - 3/4 teaspoon
Adapted from Shyni Sajith's recipe.
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