1. Roast tomatoes in oven for about 30 minutes, or until charred. 2. Remove charred skin and reserve flesh in a bowl. 3. In a sauce pan, heat oil. 4. Add cumin and mustard seeds; fry for 30 seconds or so. 5. Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute. 6. In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired). 7. Transfer into a large bowl. 8. For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark. 9. Add slices of garlic and fry till light brown. 10. Pour the garlic-oil mixture and chopped cilantro over the tomato mixture. 11. Mix well and refrigerate for at least two hours before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
