Créé avec l’IA
South Indian Tomato Pickle
60 min 184 kcal par portion Moyen
Ingrédients
4 Portions
- ripe tomatoes500 g
- sesame oil50 g
- mustard seeds10 g
- fenugreek seeds10 g
- asafoetida5 g
- red chili powder10 g
- turmeric powder5 g
- salt10 g
- jaggery10 g
Instructions
- 1
Wash the ripe tomatoes thoroughly and pat them dry with a clean cloth.
- 2
Chop the tomatoes into small pieces and set aside.
- 3
Heat the sesame oil in a pan over medium heat.
- 4
Add mustard seeds to the hot oil and let them splutter.
- 5
Add fenugreek seeds and asafoetida to the pan and sauté for a few seconds until aromatic.
- 6
Add the chopped tomatoes to the pan and cook until they become soft and mushy.
- 7
Stir in the red chili powder, turmeric powder, and salt. Mix well.
- 8
Continue to cook the mixture on low heat until the oil starts to separate from the tomatoes.
- 9
Add jaggery to the mixture and cook for another 5 minutes, stirring occasionally.
