1 tablespoon oil (corn or canola)
7 pieces fenugreek seed
1/8 teaspoon ajwain seed
1 green chili pepper (washed and cut, optional)
2 -3 cups fresh green tomatoes (washed and cut into pieces)
1/2 teaspoon plus one pinch turmeric powder
1 teaspoon plus one pinch Kashmiri chili powder
salt to taste
3 tablespoons jaggery sugar
1/4 cup water
1 teaspoon crushed cumin
1 teaspoon dhanajira powder
1/4 cup coriander leaves (washed and cut)
- On a pan over medium-low heat, heat the oil. Add the fenugreek seeds, ajwain seeds, and green chili, and cook for 3-4 seconds. Mix in the tomato with a pinch of turmeric and a pinch of red chili powder. Then add some salt and jaggery, along with 1/4 cup water. Mix well, cover the pan, and cook for 7-10 minutes Stir once in a while so the mixture doesn’t stick to the pan. If it’s too thick, add more water. Then mix in the cumin, turmeric, red chili powder, dhanajira powder, and coriander leaves. Mix well and then cook for another 2-3 minutes.
- The spread is done when it is mushy and resembles jam.
Note: Allergy Friendly, Gluten Free, Nut Free, Dairy Free