Tomato pickle

By Deepa Nair

Jan, 5th

724

Servings

25 persons

Cook Time

2 hr

Ingredients

8 - 10

Ingredients

Tomato
Tamarind pulp
Gingelly oil
Mustard
Red chilly
Curry leaf
Red chilly powder
Asafoetida
Roasted fenugreek powder
Salt

Instructions

Heat oil in a heavy bottom kadhai, splutter mustard, add red chilly and curry leaf. Then add asafetida, fenugreek and chilly powder. Saute for a while.
Now add tomato, tamarind pulp and salt, stir well. When starts boiling simmer the stove and cover the kadhai. Stir occasionally.
Tomato become pulpy and oil seperates remove from the flame. It will ,take 2-3 hrs. to make pickle.
Allow it to cool and keep it in fridge.

Notes/Tips

Use desi tomato for better results

Other recipes

Rajsthani Makki Dhokla

548

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.