Tomato Pickle

Today I am posting a recipe of a pickle which can be made with ingredients easily available at home.  There are days when you do run out of veggies or wonder what can be made in a jiffy so that you don’t have to sit and chop a whole lot of veggies or make something elaborate.  This is the time when this pickle works just fine.  This is a something that goes well with roti's or even with just rice and a simple dal (lentil preparation).  Though I wanted to put a whole lot of sweet preparations, thought why not blend in some spicy recipes too.  So this is how the recipe goes.

INGREDIENTS:

Tomatoes	5 nos
Mustard seeds	1/2 tsp
Chilli powder	1 tsp
Salt	1 tsp/ as per preference
Oil	2-3 tbsp
Asafoetida	1/4 tsp

TO POWDER:

Mustard seeds	2 tsp(heaped)
Fenugreek seeds (dry methi)	1 1/2 tsp (heaped)

METHOD:

1.       Dry roast the mustard seeds and fenugreek seeds and grind them into a fine powder.

2.       Wash and chop the tomatoes into small pieces and keep aside.

3.       In a kadai(wok) add oil and keep it on low flame.  Add mustard seeds and let them splutter.  Once they splutter add the asafoetida and the chopped tomatoes.  Mix well. 

4.       Add the chilli powder and the ground powder.  Mix well again so that all the tomatoes are coated with the chilli powder and the ground powder.

5.       Adjust salt.  And cook till the tomatoes turn soft. 

NOTES:
1.       Do not add water to the pickle while cooking or after it is done.
2.       Increase the amount of chilli powder by another 1/2 tsp if you like it more spicy.
3.       Keep the flame low all the while.
4.       Do not add more fenugreek seeds as it will turn bitter.
5.        This recipe would serve 3-4.  And can be stored in the fridge for 2 days.