35 mins
Pickle recipe made using tomatoes to be taken with rice and given tempering in the end
½ kg
tomatoes washed properly, wipe them dry and finely chopped 2 tbsp oil 8-10 garlic cloves 6-7 small pieces of tamarind/small lemon size tamarind salt - to taste 1½ tsp red chilli powder 1 tsp roasted fenugreek seeds powder+roasted mustard seeds powder For tempering: 2 tbsp oil 1 tsp cumin seeds 1 tsp mustard seeds 1 tsp urad dal/split black gram 1 tsp chana dal/bengal gram 5-6 dried red chillies 8-10 curry leaves Instructions For cooking tomato pickle: Firstly, take a wok, into it add oil and heat it. Add garlic cloves into it and saute. Add chopped tomatoes, mix well and cook till they turn soft. Add tamarind, mix and cook for 4-5 minutes Cool the whole mixture. In a blender, add the mixture, add salt, add red chilli powder, add roasted methi seeds and mustard seeds powder. Blend the tomato mixture into a smooth paste. For the tempering: In a wok, add oil and heat it. Add cumin seeds, mustard seeds and allow them to pop up. Add urad dal/split black gram and stir well. Add chana dal and saute well. Add dried red chillies and stir well. Add fresh curry leaves and let them crackle. Add this tadka/tempering into the pickle and mix well. Enjoy it with dal and rice/ Store it in an air tight container and use it when required. Notes 1.The blended mixture can directly be stored and fresh tempering can be given to the pickle while using the pickle too. 3.5.3208
Wash and chop the tomatoes. Today'srecipe is from my mobile memo, noted many years ago when I had tasted this in one of those restaurants that we had our breakfast
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