Cooking web notes

                        One of the very few pickles I know to make at home!  Tastes best with curd rice,also can enjoy with stuffed parathas. Recipe source,my mom-in-law :) So obviously my hubby’s favourite!

INGREDIENTS:

To Roast and powder:

To temper:

Procedure:

1. Roast fenugreek seeds in a few drops of oil till golden brown.
2. Cool down and powder it .
3. Wash the tomatoes and chop them  finely.
4. Heat a heavy bottomed pan with oil and temper with mustard,add curry leaves and asafoetida and fry without burning.
5. Add the chopped tomatoes and add all the powders and salt.
6. Mix well and reduce the flame to medium low.
7. Cook for 5-8 minutes , stirring in between to avoid burning.
8. Add the jaggery and powdered fenugreek seeds powder and mix well.
9. After few minutes(1-2 minutes),at a stage,oil starts oozing out.
10. Switch off the stove and cool down.
11. Transfer to airtight container and refrigerate. Can be used for a month if handled properly.
12. I enjoyed today with curd rice :)

Notes: