Wash tomatoes thoroughly and chop them. Keep it aside.

In a medium non-stick pot/ pan, heat oil. On a medium flame, add urad dal and let it sizzle for 30 seconds.

Now add dried red chilis, cloves, pepper corns and asafetida. Stir for 30 seconds and add ginger. Cook until the raw aroma of ginger disappears (about a minute).

Next add chopped tomatoes and salt. Let it cook for 10 minutes or until the tomatoes have turned soft.

Remove from heat and let the mixture cool.

Once cooled, transfer the mixture to a blender/ grinder/ food processor to obtain a smooth paste. Add water if necessary. Keep it aside.

In the same non-stick pan, heat oil. Add mustard seeds and let it crackle. Next add dried red chili, asafetida and fenugreek seeds. Cook for 30 seconds and add the tomato paste.

Let it cook for another 10 minutes. Add salt if necessary.

Remove from heat and let it cool. Transfer into storage containers and keep refrigerated.

Serve with pakodas, idli, dosa, vedas or as a side with the main course. Enjoy!