Tomato Thokku estilo Andhra (Encurtido picante de tomate)

Ingredientes

• 2 cups ripened & juicy tomatoes ((appx 4 large tomato))
• 1 teaspoon mustard seeds
• 1 teaspoon methi/fenugreek seeds
• 3 tablespoons oil ((more the better taste))
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon split urad dal
• 1 stalk curry leaves
• 2 dry red chillies
• 1/4 teaspoon asafetida (hing)
• 2 cloves garlic (minced (optional))
• 1 gooseberry size tamarind extract
• 1 tablespoon red chilli powder
• salt (to taste)
• 1/2 teaspoon jaggery

Preparación

1. 1

   Dry roast methi (fenugreek) and mustard seeds for 2-3 minutes until methi seeds turn golden brown on medium low flame.

2. 2

   Turn off the gas, cool completely, and blend to a fine powder.

3. 3

   In a kadai, add oil, mustard seeds, urad dal, curry leaves, red chillies, hing, garlic, and saute.

4. 4

   Add chopped tomatoes, salt, tamarind extract, and cook them in a medium flame until moisture from the tomatoes evaporates, takes about 8-10 minutes. Stir in between to avoid the masala from sticking to the kadai.

5. 5

   Once oil starts to separate add red chilli powder, mustard-methi powder ,adjust salt if needed and jaggery to the mixture and cook until oil oozes out of the tomato mixture.

6. 6

   Tomato thokku or tomato pickle is ready. Can be stored in the fridge for 2 weeks and without refrigeration for 3-4 days.

7. 7

   --- How to Make Tomato Thokku in Instant Pot Pressure Cooker ---

8. 8

   Dry roast methi (fenugreek) and mustard seeds for 2-3 minutes until methi seeds turn golden brown on medium-low flame in a stove-top pan. Turn off the gas, cool completely, and blend to a fine powder.

9. 9

   In an Instant Pot Pressure Cooker, Turn on SAUTE mode, add oil, mustard seeds, urad dal, curry leaves, red chillies, hing, garlic, and saute.

10. 10

    Add chopped tomatoes, salt ,tamarind extract and cook on MANUAL/PRESSURE COOK on high for 8-10 minutes and wait for Natural Pressure Release.

11. 11

    Once pressure has released naturally,Turn on SAUTE again add red chilli powder, mustard-methi powder, adjust salt if needed and jaggery to the mixture and cook until oil oozes out of the tomato mixture. See video for reference.

12. 12

    Tomato thokku or tomato pickle is ready.