Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, tomato pachadi (tomato pickle). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Tomato Pachadi (Tomato pickle) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Tomato Pachadi (Tomato pickle) is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook tomato pachadi (tomato pickle) using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Tomato Pachadi (Tomato pickle):
- Get For preparation :
- Get 4 Medium sized tomatoes
- Get 2 tbsps Chilli powder
- Take 1.5 tbsps Salt
- Take 1 tbsp Fenugreek seed powder
- Take 4 tbsps Vegetable oil
- Prepare For Garnishing :
- Make ready 1 tbsp Mustard seeds
- Take 2 Red chilli
- Make ready 1/4 tsp Hing
- Take 4 tbsps Sesame seed oil (optional)/ vegetable oil
Steps to make Tomato Pachadi (Tomato pickle):
- Dry roast fenugreek seeds till they turn golden brown. Make a fine powder of the seeds and keep it aside.
- Heat a pan. Add 4 tbsps of vegetable oil. Allow the oil to heat. Cut 4 medium sized tomatoes to small chunks. Add these tomatoes to the pan.
- Do not cover the pan with lid as the tomatoes needs to be fried. Mix the tomatoes once in a while. Please don't smash tomatoes in this process.
- Once the oil oozes out from tomatoes, turn off the stove and keep it aside for cooling.
- Once the fried tomatoes are moderately cool, add fenugreek seed powder, salt and chill powder as per the measurements in ingredients section.
- Now take a small pan and heat it. Add 4 tbsps of sesame seed oil/ vegetable oil and allow it to heat. Then, add mustard seeds, red chillies and Hing.
- Once the Garnishing ingredients are fried, add it to the fried tomato we already prepared. Mix it well and the pickle (pachadi) is ready to eat.
- This pickle will remain fresh for 2 days in the room temperature and 4-5 days in the fridge.
- Enjoy the pickle with hot rice and ghee.
So that’s going to wrap it up with this exceptional food tomato pachadi (tomato pickle) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
