Tomatoes - 500 grams (chopped)
Red Chilli Powder - 5 tbsp
Coconut oil - 3 tbsp.
Turmeric powder - ½ tsp
Methi powder - ¾ tsp
Mustard Seeds - 2 tsp
Salt - as needed
Curry Leaves - 2 sprigs
Mustard Seeds - 1 tsp
Ginger - 2 tbsp chopped
Asafoetida - a pinch
Dry roast methi seeds until you begin to smell good. Off the stove keep them aside.
To the hot pan add mustard. Cool these and powder separately. Crackle mustard in hot oil.
Fry ginger in oil for 2 to 3 minutes.
Fry red chili , curry leaves until crisp. Sprinkle hing. Set this aside to a bowl along with oil.
Cook tomatoes in the same pan with salt added.
Cover and cook until the tomatoes
mash up well to soft textute.
Add chili powder, turmeric.
Use mustard powder and methi powder to suit your taste.
Mix well and add the seasoning that we set aside.
Mix and cook until the oil separates. Adjust salt or spice as desired.
Cool and store it in a glass jar that is dry.
Now ready to your Tomatoes pickle