5 tbs olive oil
1/2 kgTomato
2 tbs red chilli powder
1/2 tbs mustard powder
1/4 tbs methi powder
Hing
5 Red chillies
1 tbs mustard seeds
1/2 tbs jeera seeds
Curry leaves

Take a pan and add finely chopped tomatoes, add salt and turmeric, cook until soft by closing with a lid. Now add red chilli powder and cook until fully done and add the mustard and methi powder’s and switch off the heat. Now take oil in a pan and add mustard and jeera seeds, red chillies and after they splutter and the hing curry leaves and add to the chutney.