firstly, in a kadai heat 2 tbsp oil and splutter 1 tsp chana dal, 1 tsp urad dal, ½ tsp cumin, 1 tsp mustard, pinch hing and few curry leaves.

now add ½ onion and saute until onions shrink slightly.

further, add 3 tomato and saute for 2 minutes.

also add ½ tsp turmeric, 1 tsp jaggery, ¼ cup tamarind extract and 1 tsp salt. mix well.

cover and cook for 15 minutes or until tomatoes turn soft and mushy.

meanwhile, prepare sambar powder by heating ½ tsp coconut oil.

add ¼ tsp methi and roast for 30 seconds.

also add ¼ cup coriander seeds, 1 tbsp cumin, 1 tsp urad dal, 1 tsp chana dal. and roast on low flame.

further add 20 dried red chilli, few curry leaves and saute until chills turn crisp.

cool completely and transfer to a blender.

add ¼ tsp hing and blend to a coarse powder.

add 3 tsp of prepared sambar powder over mixture.

mix well, cover and boil for 3 minutes or until oil separates.

finally, add 2 tbsp coriander and enjoy tomato gojju with hot steamed rice.