Heat 1 tablespoon oil in a large pan and add ¼ teaspoon mustard seeds and 1 tablespoon fine chopped ginger. Let fry until the ginger turns fragrant without burning.

Immediately add chopped tomatoes and salt. Saute on a high heat for 2 to 3 minutes. Cover and cook until the tomatoes have softened completely.

Later remove the lid and cook until most of the juices evaporate and tomato mixture turns thick. (Check the stepwise pics in the post for consistency)

Stir in jaggery, turmeric, red chilli powder, mustard powder & roasted methi powder. If you don't like the flavors of mustard and methi, skip them.

Taste test and add more salt & red chilli powder if you want. Cook the tomato thokku for 2 mins and turn off.

In a small pan heat 1 to 2 tablespoons oil. Add mustard seeds and half tablespoon ginger or garlic (optional). Let the ginger turn fragrant, add curry leaves and hing.

Pour this over the hot tomato thokku. Give a good stir and cool completely. Store in a glass jar . Tomato thokku tastes best the next day after developing the flavors.

Store in the refrigerator for a couple of months, but tastes best for a month. It keeps good at room temperature for 2 days.