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The ingredients needed to prepare Tomato Pachadi (Tomato pickle):
- Take For preparation :
- Prepare 4 Medium sized tomatoes
- Prepare 2 tbsps Chilli powder
- Use 1.5 tbsps Salt
- Get 1 tbsp Fenugreek seed powder
- Use 4 tbsps Vegetable oil
- Get For Garnishing :
- Provide 1 tbsp Mustard seeds
- Take 2 Red chilli
- Take 1/4 tsp Hing
- Use 4 tbsps Sesame seed oil (optional)/ vegetable oil
Instructions to make Tomato Pachadi (Tomato pickle):
- Dry roast fenugreek seeds till they turn golden brown. Make a fine powder of the seeds and keep it aside.
- Heat a pan. Add 4 tbsps of vegetable oil. Allow the oil to heat. Cut 4 medium sized tomatoes to small chunks. Add these tomatoes to the pan.
- Do not cover the pan with lid as the tomatoes needs to be fried. Mix the tomatoes once in a while. Please don't smash tomatoes in this process.
- Once the oil oozes out from tomatoes, turn off the stove and keep it aside for cooling.
- Once the fried tomatoes are moderately cool, add fenugreek seed powder, salt and chill powder as per the measurements in ingredients section.
- Now take a small pan and heat it. Add 4 tbsps of sesame seed oil/ vegetable oil and allow it to heat. Then, add mustard seeds, red chillies and Hing.
- Once the Garnishing ingredients are fried, add it to the fried tomato we already prepared. Mix it well and the pickle (pachadi) is ready to eat.
- This pickle will remain fresh for 2 days in the room temperature and 4-5 days in the fridge.
- Enjoy the pickle with hot rice and ghee.
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