Tomato pachadi

Name: Tomato pachadi
Total time: 1500 s
Yield: 1 jar
Cuisine: Indian
Ingredients: 10-12 firm tomatoes chopped and kept for sundrying; 2 tbsp tamarind pulp; 1 tbsp mustard and fenugreek seed powder; to taste Salt; 1 tsp turmeric powder; 1.5 tsp red chilli powder; 1/2 tsp jaggery; For tempering; Oil; 1 tsp mustard seeds; 1 pinch asafoetida; 1 spring curry leaves; 5 clove garlic finely chopped; 2 dried red chilli

Debashri Chatterji @cook_11715011

Nagpur

Andhra styled tomato pickle or dip

Debashri Chatterji @cook_11715011

Nagpur

Andhra styled tomato pickle or dip

Saved

Ingredients

25 min

1 jar

10-12firm tomatoes chopped and kept for sundrying
2 tbsptamarind pulp
1 tbspmustard and fenugreek seed powder
to tasteSalt
1 tspturmeric powder
1.5 tspred chilli powder
1/2 tspjaggery
For tempering
Oil
1 tspmustard seeds
1 pinchasafoetida
1spring curry leaves
5 clovegarlic finely chopped
2dried red chilli

Saved

Steps

25 min

1

In a kadai heat 2 tbsp oil. Add the sundried tomatoes. Saute well and cover and cook for 10 min
2

When tomatoes are soft add the tamarind paste in it. Mix and cook for 5 to 7 min. It will turn darker
3

Add the mustard and fenugreek seed powder. Mix. Add turmeric, salt, red chilli powder and jaggery. Mix well. Cook for 2 min.
4

Remove from flame. Let it cool a bit then grind it into a fine paste.
5

Heat oil in another pan. Add mustard seeds and hing, add curry leaves and garlic and dried red chilli. Now add the tomato paste. Mix well. And cook for 1 min.
6

Store amd serve with any main dish.