Tomato Bhaaji

Ingredients
1) Tomato - 3
2) Green Chillies - 2
3) Malai - 100 ml
4) Methi - 10 gms
5) Jeera - 15 gms
6) Ground nuts - 30 gms
7) coriander powder  - 10 gms
8) Red Chilli powder - 5 gms
9) Asafoetida(hing) - 5 gms
10) Mustard seeds - 5 gms
11) Turmeric powder - 5 gms
12) Salt - 1 and half
13) Ginger - 5 gms

Procedure
1. Take a bowl of water and boil it.
2. Once the water is boiled add two tomatoes to it and boil them. close the bowl with a lid. Once boiled, take the tomatoes into a vessel and pour cold water on them.
3. Take one tomato(slice into pieces), ginger(chop finely), green chillies(cut into small pieces) in a mixer and grind them. Take the mix into a separate bowl.
4. Take Mustard Seeds, Jeera(10 gms) and Methi into a pan and fry them until they change to brown colour.
5. Take the above fried items along with groundnuts into a mixer and add little water and grind them. Take the paste into a separate vessel.
6. Take two spoons of oil in a pan and heat it. Add Jeera to it.
7. Add Coriander powder turmeric powder in the pan.
8. After two mins add the tomatoes paste(prepared in step 3), Asafoetida in the pan and heat until the oil gets separate.
9. Add Malai and add the paste(prepared in step 5) to the pan, mix the ingredients well.
10. Add Red Chilli powder and mix well until the oil gets separate.
11. Add water as per the required levels for the gravy thickness(in general 200 ml of water would be sufficent).
12. Add salt to it, mix all the ingredients thouroughly and boil them. Close the pan with the lid and put the falme in low.
13. Remove the skin of the tomatoes(boiled as per step 2) and cut into 4 pieces, one horizontal and one vertical but the base of tomato base should not be cut.
14. Add the sliced tomatoes to the gravy. ensure that entire tomato gets the gravy and heat it for 2 -3 mins with pan closed with the lid.
15. Serve the hot Tomato Bhaaji.