Wash and chop tomatoes into medium size pieces.
Dry roast fenugreek seeds on low heat to a nice red colour and then grind to make a fine powder.
Heat oil in a heavy bottom pan and add mustard seeds and 1/4 tsp fenugreek seeds when seeds start to crackle then add curry leaves, whole red chilies and asafoetida.
Now add the chopped tomatoes, tamarind and turmeric.
Cover with a lid and cook on low heat till tomatoes become soft.
Now roughly mash the tomatoes with a laddle and add salt ,chili powder ,jaggary ,roasted fenugreek powder and cook till it thickens and start releasing the oil from the sides.
Remove the pan from the flame and let it cool down completely.
Fill it in a glass jar and keep refrigerated for a long shelf life.