Tomato pickle

Ingredients

1. Tomatoes                                 10 cut
2. Garlic                                       12 nos
3. Red chilies 10
4. Tamarind                                  lemon size
5. Oil                                            1/2 cup
6. Salt                                           2 tsp
7. Turmeric                                   1/2 tsp
8. Jeera[cumin]                             1 tsp

For seasoning

1. Mustard seeds                          1/2 tsp
2. Urad dhal                                 1/2 tsp
3. Curry leaves                              10 leaves

Method

• Fry red chilies and jeera seeds adding 1 tsp oil.
• Cool it and powder red chilies, jeera and garlic and keep it aside.
• Heat 2 tsp oil in a Kadai and add cut tomatoes and tamarind to it.
• Cook for 2 minutes remove from fire and cool it.
• Grind tomatoes and tamarind to a paste.
• Heat the remaining oil add seasoning.
• Splutter mustard seeds add urad dhal and curry leaves.
• Add powdered masala and fry for a while.
• Fry well and add tomato paste.
• Add turmeric and salt. Mix well and close a lid cook on a medium flame for 20 minutes.
• Open the lid and cook for another 20 minutes on a low flame.
• Simmer until the oil floats.
• Serve with chapati, dosa or rice.
• This pickle can be preserved for a month.