Ingredients:
- Lush red, juicy, ripe Tomatoes – 10-15 nos
- Ginger (optional) – 1″ long piece
- Garlic (optional) – 7-8 pods
- Chilli powder – 3-4 tbsps (alter to suit your taste)
- Jeera powder – 1 tsp
- Dhaniya powder – 1/2 tsp
- Methi/Fenugreek powder – 1/2 tsp
- Salt – to taste
- Mustard seeds – 2 tsps
- Asafoetida – more than a generous pinch
- Oil – 1/3rd cup
Procedure:
- Wash the tomatoes and clean dry them using a clean towel. Allow to air for another 15-20 minutes and then blend to a puree along with the ginger and garlic (if using) in the mixer. Set aside in a dry bowl. (By letting the tomatoes air before pureeing, you are ensuring there is no external moisture content, and hence, enhancing the life of your pickle).
- In a wok (preferably thick-bottomed), heat the oil. Add the asafoetida and pop the mustard seeds.
- Add the methi powder. Stir for a few seconds.
- Add the tomato puree and cook till mushy, stirring in between.
- Once the tomato is done cooking, add salt and stir well. Cook for another 2 minutes.
- Now, add the chilli powder, jeera powder and dhaniya powder. Cook on a low-medium flame till the oil separates from the pickle on the sides. Stir in between, every once in 5 minutes, to avoid the bottom of the wok from getting scorched.
- Once ready, the pickle should have the consistency of a semi-solid paste.
- Allow to cool and store in an air-tight container in the refrigerator. This should stay a good 15-20 days (if you don’t finish it before then!). If you do not store in the refrigerator, it might last about 3-4 days in hot weather, or maybe a little longer in cold weather.
Mix this pickle with piping hot rice and voila…you’ll have Tomato rice in a jiffy! Try it, and let me know.
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