Tomato Pachadi

Recipe Sources - Five Morsels of Love (link) and Sailus Food (Link)

Ingredients

Masala

1. Methi seeds - 1 Tbsp
2. Red chilli - 2 (Byadgi variety)

Main

1. Tomatoes - 6-7 (Roma will work; chopped length wise)
2. Cooking Oil - 2 Tbsp
3. Turmeric - 1 Tbsp
4. Salt - To Taste

Tempering

1. Cooking Oil - 3-4 Tbsp
2. Urad Dal - 2 Tbsp
3. Chana Dal - 2 Tbsp
4. Red chilli - 2-3(Byadgi variety)
5. Mustard seeds - 1 Tbsp
6. Cumin seeds - 1 Tbsp
7. Curry leaves - 4-5
8. Asafoetida - 2Tsp or Garlic - 4-5 cloves, crushed
9. Red chilli powder - 1 Tbsp or to taste

Method

1. Dry roast both fenugreek seeds and red chillis together. Let this cool, and once cooled, either grind it in a mortar pestle or use a dry mixer to mix these
2. In another pan, heat the oil. Once oil is heated, add the chopped tomatoes. Keep on high heat for a few minutes and lower the flame. Keep mixing throughout.
3. Sprinkle Turmeric and salt on the tomatoes that are cooking. Mix well, close lid and let the tomatoes cook. Alternating between cooking with and without lid, ensure that the tomatoes are cooked well, and are still in large chunks. This will take up to 20-30 min.
4. Turn off the flame for tomatoes and mix the fenugreek+chill powder to this. 
5. Prepare for tempering by heating the oil. Once oil is heated, add all the ingredients except red chill powder in that order, to the oil till they all turn fragrant. 
6. Use either Asafoetida or Garlic, not both. 
7. Turn off heat, and mix in the red chilli powder to the temperad oil. 
8. Now add the tomatoes mixture to this oil and turn well. Oil should be floating on top of the Tomato Pachadi.
9. Serve with rice, idli or dosa. Will stay good for a few days inside the fridge