Ingredients:-
Tomatoes – 1-1/2 kilo
Tamarind – 3 75 gms
Chilli powder – 175 gms
Salt – 200 gms
Asafoetida – size of small lime
Turmeric Powder – 150 gms
Gingelly oil – 1 kilo
Method:-
Cut the tomatoes and grind in a mixie to a puree consistency
Clean and soak the tamarind, when well soaked, grind it.
Boil the tomato puree, till it becomes thick
Boil the tamarind puree till it becomes thick.
Now add the tomato puree and tamarind pulp together in a thick bottom vessel. Mix well, add chilli powder turmeric powder and salt and mix well again.
Fry the asafoetida in a little oil, powder it, add it to the pickle mixture and mix well.
Heat the oil in a vessel and keep.
To the tomatoes mixture, add the heated oil little by little and cook well, till it is well cooked and does not stick to the hand when you touch it and the oil floats on the top. Remove from fire, cool and store.
