Wednesday, April 24, 2013

Tomato Pickle


Medium Sized Ripe Tomatoes - 6
Sesame Oil - 3-4 tbsp
Mustard Seeds, Salt, turmeric powder, chilli powder, hing - as per taste

To Grind

Mustard and Fenugreek seeds - 1 tsp each

  1. Dry roast and grind the mustard and fenugreek seeds.
  2. Chop the tomatoes.
  3. Heat oil in a pan. Add mustard seeds, allow to splutter and then add the hing.
  4. Add in the chopped tomatoes, salt, turmeric powder and chilli powder.
  5. Cook on medium flame until oil oozes out of the mixture.
  6. Add the mustard+fenugreek powder and cook for few more minutes.
  7. Turn off the stove, allow to cool and transfer to an airtight jar.

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