Dry roast fenugreek seeds on low flame till they turn darker brown.

Powder it and keep it aside.

Wash and chop tomatoes and keep it aside.

Add oil in a heavy bottom pan and add asafoetida and mustard seeds.

When mustard seeds crackle, add chopped tomatoes and saute.

Let it simmer on low flame for few minutes. Keep stirring in between.

Lightly mash the tomatoes with the ladle and add salt to taste, red chili powder and powdered fenugreek seeds and mix it well.

Keep stirring till the tomatoes are mushy and combines together. The oil will start leaving on the sides.

Remove from flame, let it cool down completely and transfer the content in a glass container.