Also Known As:Tomato Pickle, Thakaali Thokku. Thakkali Thuvaiyal. Tomato Pachadi. Tamatar Ki Achaar.

Ingredients:

• Large juicy Tomatoes – 1 kilo
• Garlic 1-2 whole heads
• Sea salt or rock salt
• Asafoetida ½ spoon
• Curry leaves 1 cup
• Turmeric powder ½ spoon
• Chili powder 1 spoon
• Thick tamarind paste ½ spoon
• Mustard seeds ½ spoon
• Sesame oil 1 cup
• Fenugreek seeds ½ cup
• Mustard seeds ½ cup
• Dry red chilies 20-25.

Method:

1. Wash and clean tomatoes. Then pat dry them with kitchen tissues.
2. Chop the tomatoes roughly into tiny bits. Avoid buying saggy tomatoes. Just go for something ‘firm ones’.
3. In a heavy bottomed iron wok, heat oil. Splutter mustard seeds in it. Add asafoetida and curry leave too. Fry till crispy.
4. Now add finely chopped garlic to this and fry till fragrant. In the same oil, add salt, turmeric and chili powder. As given in the order, one by one. Fry them till fragrant.
5. Further add tomatoes at this point plus tamarind extract. Cover and cook until soft and tender. Let the tomatoes get really well cooked. May one could stir occasionally.
6. When oil shows up on side, the tomato gravy leaves the vessel and becomes a glossy mass. Stir-in the powdered spices. Cook for few more minutes.
7. Remove them from stove and allow it to cool. Then add lemon juice to this(optional).
8. Store in ceramic jars. Previously smear the ceramic jar with spirit. It can last for at least 2-3 months with proper care.
9. We, Indians prefer this with Steam cooked Idlies, Crispy Dosas and as a spread to chappathis, poori or pulkas. One can even enjoy having with plain steam cooked rice. Taster’s choice!