| • | Chop Tomatoes finely.
|
| • | Heat oil in a Kadhai and add mustard seeds. When they sputter, add cumin and urad dal. Fry for a few seconds.
|
| • | Add the chopped tomatoes.
|
| • | Fry until the tomatoes are cooked.
|
| • | Add turmeric powder, asafetida, red chili powder and salt.
|
| • | Fry for sometime and let the spices blend well with the tomatoes.
|
| • | Now, add the mint leaves and fry for a couple of minutes.
|
| • | Turn off the heat completely.
|
| • | Let the contents cool.
|
| • | Grind it to a smooth paste.
|
| • | Mint & Tomato Chutney is ready. |
