Tomato pickle

• Produce

  • 1/4 powder tsp Asafoetida
  • 2 Red chili, Dry
  • 1 Tamarind
  • 1 Tomato

• Baking & Spices

  • 1 seeds pinch Methi
  • 1/4 tsp Mustard seeds
  • 3/4 tbsp Red chili powder
  • 3/4 tbsp Salt

• Oils & Vinegars

  • 50 ml Oil

• Frozen

  • 3 Curry, leaves

• Other

  • fenugreek powder or uluva podi- ½ teaspoon
  • jaggery - ¼ teaspoon

Found on vegetarianindianrecipes.com

Description

Ingredients

• tomato - 500 grams (6 - 7 medium sized)
• salt - ¾ tablespoon
• jaggery - ¼ teaspoon
• tamarind - one small gooseberry sized ball
• for tempering
• oil - 50 ml
• mustard seeds - ¼ teaspoon
• methi seeds - a pinch
• dry red chili - 2
• curry leaves - few
• asafoetida powder - ¼ teaspoon
• red chili powder - ¾ tablespoon
• fenugreek powder or uluva podi- ½ teaspoon

Directions

• Wash tomatoes well in water and slice them into thin long strips. Keep aside. Soak tamarind in ¼ cup of hot water for 10 - 15 minutes. Extract the pulp and keep aside.
• Heat 3 - 4 tablespoon oil in a pan. Add the sliced tomato pieces, saute well on high flame for 2 minutes. Reduce the flame and cook well till the entire moisture goes off and oil starts separating. This will take around 30 - 35 minutes. Keep stirring in between to avoid sticking to the bottom of the pan. Cook well until all the water gets evaporated. Towards the end, mash the tomato pieces well so that they get a saucy consistency.
• Add the tamarind pulp, mix well and again cook on low flame till the entire moisture evaporates. You will find that the mixture becomes thick.
• Heat the remaining oil in a pan. Once the oil becomes hot enough, splutter mustard seeds. Add urad dal, dry red chili, curry leaves and asafoetida powder or hing, and saute on medium flame till urad dal turns golden brown. . Turn off the flame. Let it cool.
• Add red chili powder, fenugreek powder and mix well.
• Add the tempering to the cooked tomato mixture. Add salt and mix well.
• Cook this mixture till oil starts floating on the top. Check for salt and add more if required. Turn off the flame and let it cool completely. Transfer the pickle to a glass container with a tight lid and store in the refrigerator.
• Serve tomato pickle with breakfast items or with chapati, dosa, or with rice.