Tomatoes are simmered with green chillies and ginger with a dash of jaggery and asafoetida make this a very tangy and spicy accompaniment. Savor it with  chilla's, pudla's, dosa's, adai's, basically various forms of lentils crepes which need a saucy accompaniment. In the south it is popularly called Thakali Pachadi. Gujaratis also savor this often with chillas and pudlas as it contains jaggery.

Makes: 1 cup approximately

Ingredients

• 2 cups of chopped tomatoes
• 1 teaspoon finely chopped ginger
• 2 slit green chillies or coarsely chopped.
• 1/4 teaspoon turmeric powder
• 1 tablespoon jaggery
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• a pich of asafoetida
• 1 teaspoon oil
• 3-4 curry leaves
• Salt to taste
• 1 tablespoon finely chopped coriander leaves (Garnishing)

Method

Heat oil in a sauce pan; add the mustard seeds, cumin seeds and curry leaves. Allow the seeds to crackle.

Add all the other ingredients, except jaggery. Saute the tomatoes until soft and tender and has released all the water.

Now add the jaggery and allow it to dissolve completely and let it cook for a few minutes. Turn off heat and garnish with coriander leaves.

Serve with a favorite lentil crepe, dosas, chillas, pudla's, idlis, etc.