Dry Roast fenugreek seeds/methidana in a pan on low heat till they become red in colour.
Cool fenugreek seeds and grind to make a fine powder and keep aside.
Heat oil in a wide and heavy bottom pan .
Ad cooking oil and when it become warm add white lentil and mustard seeds.
When seeds start crackling add asafoetida, curry leaves and whole red chilies.
Now add chopped tomatoes and salt and mix.
Cover the pan partially with a lid and let it cook on medium heat till tomatoes become soft.
Now add jaggary,chili powder and 1/2 tsp of roasted fenugreek powder and mix.
Simmer till it thicken and oil surface.
Keep stirring in between to avoid sticking at the bottom.
When it become thick ,let it cool down completely.
Store in a glass jar and keep refrigerated.
Though it stays well for 3-4 days at room temperature but I prefer to store it in the refrigerator during summer.