5 vine ripe tomatoes
5 tbsp chilli powder
1 small piece of tamarind
1/4 tsp turmeric
3 cloves of garlic crushed
3/4 cup oil
Salt to taste
1/2 tsp cumin powder
1/2 tsp fenugreek powder
1 tsp mustard seeds
2 red chillies broken
10 curry leaves broken
Pinch of Asofetida
Wash and cut the tomatoes into big pieces.
Heat 1/4 cup of oil in a pan.
Add tomatoes and cook in high heat.
In first 5 minutes tomatoes become soft and juicy, cook another 5 minutes to make thick tomato pulp.
Now add chilli powder, tamarind, turmeric powder, cumin and fenugreek powder and salt.
Adjust the quantities to your taste.
Cook for another 10 minutes in medium flame.
Switch of the stove and let it cool.
Grind this cooked tomato gravy.
Then heat 1/2 cup of oil in a pan and add mustard seeds, redchillies and curry leaves.
After they splutter, add ground paste and cook for 8-10 minutes until oil leaves the sides.
Now yummy pickle is ready to eat.
This goes to lakshmi’s SWC Meals on wheels.