First steam cook tomato and cranberry for 8-10 minutes or until the tomato skin comes off easily and cranberry

Turn off the stove. keep aside and cool

Add oil to a wide bottomed pan and heat the oil

Furthermore, add mustard seeds; let them splutter

Turn down to low flame

Furthermore, add Kashmiri chilli powder, asafoetida and red chilli powder; give a quick mix

Add cranberry and tomato mixture; mix well

Turn to medium flame

Add jaggery; mix well

bring to boil

add sesame oil and mix well

furthermore, add oil and salt; mix well

Cook for 8-12 minutes or until thokku thickens and oil oozes out around the pan