Today’s recipe: Garme Randhuni Tomato-Tamarind Chutney

500 grams of tomatoes cut into pieces, 2 tablespoons of tamarind broth, 1 teaspoon of mustard, 2-3 dry chilies, 2 bay leaves, a little salt and turmeric, 1 tablespoon of panchphodon powder, half a cup of sugar, a little oil, 1 teaspoon of fennel. spoon

Method: Heat mustard oil in a pan and add 2 dry chillies, 1 tsp mustard seeds, 1 tsp fennel and 2 bay leaves and leave the tomato pieces. Add salt and turmeric by stirring. When it becomes soft, cover it with a cup of water. When the water dries up and becomes a paste, mix tamarind decoction and sugar and stir. When it thickens, spread the panchfodan powder and serve chilled tomato-tamarind chutney.