Tomatoes In Pickled Gravy

                                                   

             

Category:           Chutneys
Cooking time:    35 minutes


Ingredients:

1 kg Red tomatoes

2 cups Sesame seeds oil

2 tbsp Ginger-garlic paste

4 tsp Red chilli powder

3 pinches Turmeric powder

2 tbsp Vinegar

2 tbsp Onion paste

1 cup Tomato puree

Salt to taste.


For Powder:

2 tsp Cumin seeds

1 tsp Mustard seeds

10 Peppercorns

1/2 tsp Black cumin seeds

1/2 tsp. Carom seeds (ajwain)


Method:

1.  Dry-roast all the ingredients for the powder and grind into a fine powder.

2.  Cut the tomatoes into halves, removing the "eyes". Remove the seeds.

3.  Heat 3 tbsp of oil and fry the onion paste till it is golden brown.

4.  Add the ginger-garlic paste and fry for another 2 minutes.

5.  Lower the flame and add all the spices. Cook on a low flame for 3 - 4 minutes.

6.  Add 1/2 a cup of water and cook the masalas further for 3 - 4 minutes.

7.  Add another cup of water and the tomato puree and salt to taste.

8.  Bring the gravy to the boil and pour the remaining oil, a few tbsp at a time.

9.  Place the tomatoes gently over the gravy and allow these to simmer only for 3 - 4
     minutes so that  these are cooked, but not over cooked and soggy.

10. Serve as an accompaniment with the main course.

Tip:

Make sure you remove the seeds of the tomatoes.

..................................ENJOY YOUR DISH...................................