Tomato Pachadi (Tomato pickle)
When you have sudden guests at home and you want to make a tasty dish for them, here is the perfect and a quick recipe. Please try it and share your thoughts in the comments section.
Tomato Pachadi (Tomato pickle)
When you have sudden guests at home and you want to make a tasty dish for them, here is the perfect and a quick recipe. Please try it and share your thoughts in the comments section.
Cooking Instructions
- 1
Dry roast fenugreek seeds till they turn golden brown. Make a fine powder of the seeds and keep it aside.
- 2
Heat a pan. Add 4 tbsps of vegetable oil. Allow the oil to heat. Cut 4 medium sized tomatoes to small chunks. Add these tomatoes to the pan.
- 3
Do not cover the pan with lid as the tomatoes needs to be fried. Mix the tomatoes once in a while. Please don't smash tomatoes in this process.
- 4
Once the oil oozes out from tomatoes, turn off the stove and keep it aside for cooling.
- 5
Once the fried tomatoes are moderately cool, add fenugreek seed powder, salt and chill powder as per the measurements in ingredients section.
- 6
Now take a small pan and heat it. Add 4 tbsps of sesame seed oil/ vegetable oil and allow it to heat. Then, add mustard seeds, red chillies and Hing.
- 7
Once the Garnishing ingredients are fried, add it to the fried tomato we already prepared. Mix it well and the pickle (pachadi) is ready to eat.
- 8
This pickle will remain fresh for 2 days in the room temperature and 4-5 days in the fridge.
- 9
Enjoy the pickle with hot rice and ghee.
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