Best Tomato Pachadi (Tomato pickle) in year.
You pull off browning brown Tomato Pachadi (Tomato pickle) using 11 method together with 9 as well as. Here is how you perform.
procedure of Tomato Pachadi (Tomato pickle)
- a little of For preparation :.
- use 4 of Medium sized tomatoes.
- also 2 tbsps of Chilli powder.
- a little 1.5 tbsps of Salt.
- give 1 tbsp of Fenugreek seed powder.
- This 4 tbsps of Vegetable oil.
- then of For Garnishing :.
- then 1 tbsp of Mustard seeds.
- a little 2 of Red chilli.
- Prepare 1/4 tsp of Hing.
- Prepare 4 tbsps of Sesame seed oil (optional)/ vegetable oil.
Tomato Pachadi (Tomato pickle) gradually
- 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..