Tomato Pickle

Ingredients 

• 7-8 medium tomatoes cut into wedges
• 3-4 green chillies
• 4-5 dried red chillies roughly chopped
• Salt to taste
• 1 tablespoon tamarind pulp
• ¼ cup sesame oil (til oil)
• 1 tablespoon mustard seeds
• ¼ teaspoon asafoetida
• ½ teaspoon turmeric powder
• 1 tablespoon sugar
• 1 teaspoon fenugreek seeds (methi dana)

Method

1. Take tomatoes in a non-stick pan, cover and cook for 2 minutes.
2. Add green chillies and dried red chillies, mix, cover and cook for 2 minutes.
3. Add salt and mix well. Remove from heat and cool.
4. Blend the tomato mixture with tamarind pulp to a smooth mixture.
5. Heat sesame oil in a deep non-stick pan. Add mustard seeds and let them splutter.
6. Add asafoetida and turmeric powder, mix and sauté for 5 seconds. Add tomato mixture, mix well, cover and cook for 5 minutes.
7. Add sugar and mix well. Cover and cook for 2-3 minutes.
8. Add fenugreek seeds, mix well, cover and cook for 5 minutes. Remove from heat and cool.
9. Garnish with a coriander sprig and serve.