Fry the dry masala in low medium flame. Cool and grind to make powder.

After wash and clea dry the wet masala ingredients. Chop and grind roughly without water.

Wash, clean and wipe the tomatoes with kitchen towel and chop to smaller size.

Take a wide pan. Heat oil in high flame. When the oil is hot reduce the flame. Add asafoetida and after 30 seconds add the ground ginger- garlic - green chilli paste.

Cook in low flame till golden brown and the oil starts separating.

Take the red chilli powder, sauté and mix and with the masala for 30 seconds.

Add the chopped tomatoes. Mix and cook without covered in high to medium heat.

Mix the chopped curry leaves. Continue cooking till the oil comes up.

The oil seen on cooked tomatoes indicates that cooking of pickle nearly going to end.

Now add the dry ground masala and cook for two minutes.

Next mix the turmeric powder with tomatoes and saute for two minutes in low - medium flame.

Add the salt then, mix well and cook.

Even though the oil separate from the pickle, continue cooking under low flame for another 3 - 4 minutes to ensure proper cooking.

Cool down the pickle after switching off the gas and add the vinegar and mix well. Keep in a glass jar.

Take your time once in 10 days to mix the pickle. If your place is humid then keep the pickle in refrigerator for it's longevity.

Yummy and tangy tomato pickle is ready to use.
Thanks

Presence of water in the ingredients used to make pickle should be avoided always. Otherwise Fungus/ Slime mold formation take place. Thus Pickle is destroyed.
** Use of wide pan helps in quick water evaporation from pickle while preparing.
*** Patience in cooking the wet masala till golden brown and separation of oil is right. It enhance the taste.
**** Cooking of pickle uncovered, helps in drying of water quickly.