Tomatoes - 1 Kg
Tamarind - 100g
Red Chily Powder - 200g
Salt - 200g or To Taste
Fenugreek Powder - 1 Tsp
Mustard Powder - 1 Tsp
Oil - 3 tsp
For Popu / Tadka :
Sesame Oil / Ground Nut Oil - 1/4 Kg
Garlic Cloves - 20
Dry Red Chily - 5
Mustard Seeds - 1/4 Tsp
Curry Leaves - 1 Bunch (small)
Preparation Method :
1. Wash the Tomatoes and after cored and thinly sliced. Keep aside.
2. Take a Pan add Oil After Heat Oil add Sliced Tomatoes, Keep on Medium Flame and Keep a Lid. AFter 10 Min. Remove The Lid add Tamarind, Mix Well & Keep a Lid.
3. After 10 Min. Tomato are Mashy, Remove the Lid and Switch Off the Stove. Tomatoes Will be Cool Down.
4. Take a Pan Dry Roast Fenugreek & Mustard Seeds after Cool Make a Fine Powder and Keep aside.
5. Take a Mixie Jar or Blender add Boiled Tomato and Make a Paste. After Take a Bowl add Tomato Paste, then add Red chily Powder, Salt, Fenugreek and Mustard Powder. Mix Well.
Take a Pan add Oil, then add Garlic Pods, Fry Until Light Brown, Then add Mustard Seeds, Curry Leaves, and Red Chily, Fried Well Next add Tomato Paste into the Oil. Off the Stove.
7. Tomato Pickle is Ready. It Goes Well With Chapathi and Hot Rice.
Note :
* Always keep your hands, ingredients and the utensils dry, free from moisture while preparing pickles.
* If using water to soak the tamarind always use only boiled and cooled / warm water.
* Always use a dry spoon to serve the pickles and store them in a dry and cool place.
nice work. Cardamom
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