Tomato Thokku Andra Style|Spicy Tomato Pickle
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- measuring cup used ,1 cup = 250ml
- 2 Ripened & juicy tomato (appx 4 large tomato)
- 1 tsp mustard seeds
- 1 tsp methi/fenugreek seeds
Dry roast mustard and methi seeds for 2-3 minutes until menthe seeds turn golden brown
Turn off the gas ,cool completely and blend to a fine powder
In a kadai,add oil,mustard seeds,hing,urad dal,red chillies ,garlic and saute.
Add chopped tomatoes and cook them in a medium flame until moisture from the tomatoes evaporates.takes about 8-10 minutes.Stir in between to avoid masala from sticking into the kadai.
Once oil starts to separate add red chilli powder,salt and mustard-methi powder to the mixture and cook until oil oozes out of the tomato mixture.
Tomato thokku or tomato pickle is ready .Can be stored in fridge for 2 weeks and without refrigeration for 3-4 days.
1.You can also blend the tomato and add puree instead of whole chunks.
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