Pakashastra

Pakashastra

Tuesday, October 12, 2010

Tomato Pickle

Ingredients:

Tomato - 1 kg
Oil - 3/4 cup
Fenugreek Seeds - 1 tsp
Red Chilli Powder - 3 tbsps (adjust depending on taste)
Turmeric Powder - 1/2 tsp
Salt to taste
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Curry Leaves - 10
Dry Red Chillies - 5
Asafoetida powder - 1/4 tsp


Method:

  1. Wash tomatoes and wipe them dry with a clean towel.
  2. Cut tomatoes into small pieces.
  3. Take 1/4 cup oil in a frying pan and saute tomatoes until it becomes soft and oil starts separating from it.
  4. Turn off the heat and let it cool completely.
  5. In another pan, dry roast fenugreek seeds.
  6. Once cooled, blend it into a fine powder.
  7. Blend sauteed tomatoes with red chilli powder, salt, turmeric powder into a smooth paste..
  8. Take the remaining oil in a pan, add black gram, mustard seeds, dry red chillies, curry leaves and asafoetida.
  9. When mustard seeds start spluttering add tomato paste, fenugreek powder and saute well until the oil starts separating.
  10. Turn off the heat.
  11. Serve it with hot steamed rice or you can store it in an air tight jar once cooled to room temperature.
  12. You can preserve this for over 15 days if you refrigerate.

0 comments:

Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!