Encurtido de Tomate

Ingredientes

• 1250 gms Tomato / Tamatar
• 20 gms Tamarind / Imli (lime size)
• 2.5 tsp Salt / Namak (as per taste)
• 1 tsp Fenugreek Seeds / Methidana (to dry roast)
• 2.5 tbsp Jaggary / Gud *
• 1/2 tsp Turmeric Powder / Haldi Powder
• 2.5 tsp Kashmiri Chilli Powder
• 1/2 cup Cooking Oil
• 1.5 tsp Mustard Seeds / Rai *
• 1/4 tsp Fenugreek Seeds / Methidana (for tempering)
• 8 Dried Red Chilli, Whole
• 20 Curry Leaves / Kadi Patta
• 1/4 tsp Asafoetida / Hing powder

Preparación

1. 1

   Wash and chop tomatoes into medium size pieces.

2. 2

   Dry roast fenugreek seeds on low heat to a nice red colour and then grind to make a fine powder.

3. 3

   Heat oil in a heavy bottom pan and add mustard seeds and 1/4 tsp fenugreek seeds when seeds start to crackle then add curry leaves, whole red chilies and asafoetida.

4. 4

   Now add the chopped tomatoes, tamarind and turmeric.

5. 5

   Cover with a lid and cook on low heat till tomatoes become soft.

6. 6

   Now roughly mash the tomatoes with a laddle and add salt ,chili powder ,jaggary ,roasted fenugreek powder and cook till it thickens and start releasing the oil from the sides.

7. 7

   Remove the pan from the flame and let it cool down completely.

8. 8

   Fill it in a glass jar and keep refrigerated for a long shelf life.