Encurtido de tomate de Andhra

Ingredientes

• 1/2 Kg Firm Red Tomatoes ((About 5 Large Ones))
• 25 gms Tamarind, Chintapandu ((~ 2" ball); See Notes)
• 25 gms Chilli Powder ((1/4 Cup))
• 1/4 tsp Turmeric Powder
• 1.5 tbsp Salt
• 2 tbsp Oil
• 2 tsp Mustard Seeds ((10 gms))
• 1 tsp Fenugreek Seeds ((5 gms))
• 1/4 Cup Sesame Oil, Nuvvula Nune
• 1/2 tsp Mustard Seeds, Avalu
• 4 Red Chillies, Endu Mirapakaya
• 1/2 tsp Asafoetida, Hing, Inguva

Preparación

1. 1

   --- Making the Spice Powder ---

2. 2

   Over medium heat, dry roast the fenugreek seeds till they start to change colour and become aromatic. Transfer into a plate.

3. 3

   Over medium heat, dry roast the mustard seeds till they start to crackle. Add to the roasted fenugreek seeds.

4. 4

   Let the roasted seeds cool completely and then powder them.

5. 5

   --- Cooking the Tomato ---

6. 6

   Chop the tomatoes into 1/2" pieces.

7. 7

   In a large pan, over medium flame, heat 3 tbsp of sesame oil.

8. 8

   Add the tomatoes pieces and stir-fry occasionally.

9. 9

   Once the tomato pieces soften a bit, add the tamarind.

10. 10

    Over medium heat, let the tomato and tamarind cook till the tomato pieces are completely stewed. Stir every 2 or 2 minutes.

11. 11

    Take off the heat and the let the cooked tomato-tamarind mix cool completely.

12. 12

    When the mix is cool, grind to a coarse paste.

13. 13

    --- Getting the Tempering Ready ---

14. 14

    Over medium flame, heat 1/4 cup oil.

15. 15

    Add 1/2 tsp mustard seeds and wait till they crackle.

16. 16

    Add the red chillies and asafoetida.

17. 17

    Turn off the heat and let the oil cool to room temperature.

18. 18

    --- Mixing the Tomato Pickle ---

19. 19

    To a large enough bowl, mix the chilli powder, turmeric, salt, and mustard+fenugreek powder.

20. 20

    Add the ground tomato paste and mix well.

21. 21

    Add the cool, tempering with all the oil and mix well.

22. 22

    Store in an air-tight and dry glass bottle.