TOMATO CAPSICUM THOKKU

This is a very simple thokku, handy for travel, goes well with Chappathi, Idly, Rice, Curd rice etc., and can be refrigerated for 3 to 4 days when onion is used. Without onion & capsicum, it can be used even for a week, if properly cooked with liberal dose of oil. Here, I have given using little oil which cannot be stored for more than a day

INGREDIENTS:
Tomato - 1/4 kg
Capsicum - 1
Onion - 2
Green chilly - 2
Turmeric powder - 1/4 tsp
Red chilly powder - 1 1/2 tsp
Tamarind juice - 2 tsp
Fenugreek powder - 1/4 tsp
Jaggery - 1/2 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp
Bengal gram - 1/4 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful (optional)
Asafoetida - 1/4 tsp
Oil - 3 tsp

METHOD:
1.Wash & chop Onions, Capsicum, tomatoes finely and keep aside. 
2. In a thick bottomed tawa, heat oil, add mustard and cumin. After it splutters, add urad dhal, bengal gram and saute till golden brown.
3. Add  curry leaves and asafoetida along with chopped onions, chilly and stir well till onion turns transparent. Add a pinch of salt to fasten cooking of onions.
4. Add chopped capsicum, tomato and mix well and close the lid of the tawa and lower the flame.
5. Stir occasionally and cook well till the raw smell of the tomato goes off, a pinch of salt can be added to make the tomato juicy.
6. Add turmeric powder, red chilly powder, required salt (little salt has been added with onion & tomato), mix well, add tamarind juice, sprinkle little water and close the lid and lower the flame.
7. After some time, the water might have evaporated and oil will oozes out.
8. Add jaggery, fenugreek powder and mix well. 
9. Tasty Tomato capsicum thokku is ready.

Note:

• Chopped coriander leaves can be added before adding jaggery and fenugreek.