August 17, 2010

Andhra Green Tomato pickle

Green Tomatoes -7 medium size chopped
Garlic cloves -6 chopped
Salt to taste
Red chilli pwd -2 to 3 tsp
Oil-5tbsp(preferably peanut or sesame)
Fenugreek seeds-1/2 tsp
Mustard seeds -1/2 tsp
Cumin - 1/4 tsp

Dry roast fenugreek seeds and mustard seeds. cool the ingredients and grind them to fine powder in a dry, clean mixer.
Heat half of the oil in a wide pan. Add the chopped tomato, salt and chilli powder.
Mix it well and cover it with a lid. Cook it on medium heat for 20 mins until the tomato pieces will become soft. Now add methi, mustard seeds pwd, adjust the salt and cook it on low flame for 5 mins. Switch off the stove.
In a skillet add remaining oil. Add cumin seeds and garlic pieces. Once they turn brown color, turn off the stove. Once it cooled down add it to the tomato mixture.
With a dry spoon gently mix and take the pickle into a clean, dry glass jar. It will be fresh for 1-2 months. Keep it refrigerated.
It tastes great with all types of breakfast and simple rice also.

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