This is a tomato pickle that’s lighter than the typical sundried pickle. Ideal for those who prefer lesser spice, as a side dish for idli/dosa and even rice. This gets done pretty quick and lasts a couple of weeks.

Ingredients

• 4 tomatoes – vine (but vine was not sour), may be 6 roma
• 1 lemon sized tamarind ball
• 1/2 tsp turmeric
• 2 tea spoon mustard powder
• 2 tea spoon fenugreek (menthi) powder
• 1 table spoon chili powder
• 1 table spoon salt  or to taste
• 1 tsp mustard seeds
• Asafoetida – 1/4 tsp
• Sesame oil – 5 tbsp + 1/2 cup

Recipe

• Cut and put the tomatoes in oil and slow roast till juice evaporates,
• Put in tamarind when the tomatoes are half cooked so it softens. Clean the tamarind a bit before putting it in (do not use water, just brush or pluck it with hand)
• Heat half cup oil and put asafoetida and mustard seeds and let it cool down
• When everything cools down mix in fenugreek, mustard, chili, salt 
• Adjust salt as needed

Enjoy this with rice or any other tiffin items.

PS : I’m participating in #BlogchatterA2Z at https://www.theblogchatter.com