Tomato Pickle
Ingredients:
Tomato - 4 big (diced).
Garlic - 10 flakes (crushed).
Mustard - 1 tsp.
Asafoetida - 1 Pepper size ( fry in little oil & powder ).
Fenugreek - 1/2 tsp ( dry fry & powder ).
Turmeric powder - 1/2 tsp.
Red chilli - 12 - 15 ( fry & powder ).
Oil - 3 to 4 Tbsp.
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Method:
Heat oil in a kadai , season with Mustards & 1/2 portion of asafoetida.
Add garlic, fry, then add tomatoes, turmeric powder, salt & fry well. Allow it boil.
When it reduces to half of its original volume, reduce flame.
Add chilli & remaining asafoetida powder and cook till oil separates.
Finally when it becomes like a ball while stirring, remove from fire and add fenugreek powder.
Add 1 to 2 Tbsp of Gingely Oil for good taste and smell.
When it cools store in dry bottle.
Tip:
Use non-stick Kadai so that pickle will not stick in the bottom of kadai.
tsp : Tea Spoon
tbsp : Table Spoon