Tomato Nilava Pachadi (Tomato Pickle)

What I used:

Tomatoes : 3 lbs
Tamarind : 1 lemon sized
Ginger garlic paste : 1 tbsp
Red Chilli Powder : 1/2 cup or as required
Salt : as required : 1/3 cup or as required
Mustard seeds powder : 1 tsp
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Oil : 3/4 cup
Curry leaves : a few
Red chillies : 2  to 3 broken into bits
Asafoetida : a big pinch
Turmeric powder : 1/4 tsp

How I did:

• Wash tomatoes and wipe them dry. Chop them into medium sized cubes.
• Heat 4 tbs of oil in a kadai on medium flame, add chopped tomatoes, tamarind and turmeric powder to it.
• Cook covered until the tomatoes are completely cooked.  Add some salt and cook uncovered until all the water is evaporated and mixture starts leaving the kadai.  Switch off the stove.
• In a pan heat the rest of the oil and add the tadka (asafoetida, mustard seeds, cumin seeds, ginger garlic paste, curry leaves and red chillies)
• When the seeds splutter switch off the stove and pour into the tomato mixture.
• Mix thoroughly.  When the mixture is completely cooled, add red chilli powder, mustard powder and any salt if required.
• Store in an air tight container. Refrigerate for longer shelf life.

Sending this recipe to Nivedita's  "Complete My Thali( CMT ) - PICKLE" event started by Jagruti