1.5 lb tomatoes1 cup fresh cilantro, chopped2 green chillis½ lemon juice1 teaspoon ginger (minced or paste)1 tablespoon ghee¼ teaspoon black pepper¼ teaspoon fenugreek seeds¼ teaspoon parsley1 teaspoon of asafetidaSalt to tasteWash and bake tomatoes in the oven at 450 F (232 C) for 30 minutes, or until skins turn dark. Blend baked tomatoes with cilantro, lemon juice, salt, ginger, pepper, and chilli. Heat oil in medium heat. Fry the asafetida, fenugreek, and parsley for a few seconds, then carefully pour it over tomato and offer.
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