️ First, add ingredients under “to grind” and pulse a few times or grind according to preferred texture, without adding water

️ Add oil to the pressure cooker. When the oil is hot, add mustard seeds and let them splutter

️ Add curry leaves, asafoetida, and crushed garlic; sauté well

️ Add the blended purée and cook till it starts bubbling

️ pressure Cook for 20 minutes and let the pressure settle down

️ Open the cooker and mix well

️ Depending on the variety of tomatoes, it may be watery

️ When the thokku thickens, add fenugreek powder and continue cooking till it comes to your desired consistency

️ Turn it off and let it cool down

️ Store it in an airtight container