Tuesday, October 12, 2010

Tomato Pickle


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


  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.


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