How to make Tomato Pickle in Telugu Vantalu. \r
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Ingredients : \r
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Tomatoes : 1 KG\r
Salt : To Taste\r
Tamarind : Small Ball (lemon sized)\r
Mustured Seeds Powder : 1/2 Table Spoon\r
Fenugreek Seeds Powder : 1/4 Table Spoon\r
Red Chilli Powder : 5 - 7 Table Spoons\r
Oil : 1/4 Kg\r
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Ingredients for Tadka :\r
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Mustured Seeds : 1/2 Table Spoon\r
Fenugreek Seeds : 1/2 Table Spoon\r
Curry leaves : 15 (fresh)\r
Dry red chillis : 4 -5\r
Cloves garlic, slightly crushed : 15\r
Oil : 2 tb spns\r
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Preparation Method :\r
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Step 1 : Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.\r
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Step 2 : Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates completely (the tomatoes could take a good 45 mts to an hour to cook). \r
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Step 3 : Turn off heat, add the tamarind and place lid. The tamarind will soften with the heat of the cooked tomatoes. Cool completely.\r
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Step 4 : Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste. Remove onto a vessel. Add chilli pwd and methi pwd. Combine.\r
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Step 5 : In a pan, add 2 tbsps oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red. Add the dry red chillis, curry leaves and saute for a few seconds and turn off heat. \r
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Step 6 : Add the crushed garlic and leave aside the tempering for 4-5 mts.\r
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Step 7 : Once cool, add this tempering along with oil to the tomato paste. Combine well. Cool and store in an airtight bottle. Refrigerate.\r
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