Tomato Pickle

Tomatoes were very cheap in the market last week and they were a plenty at my home. I wanted to put them to good use and I remembered reading this recipe year ago on Aayis recipe. I noted down the ingredients, made minor modifications and tried it over the weekend. The result was amazingly yummy tangy tomato pickle. My house smelt good while I was making it and we finished almost half of the jar in 2 days. The quantity listed below yields approximately ½ kg of the pickle. The pickle remains good for approx. a month in the fridge.

Ingredients –

1 kg ripe tomatoes chopped into fine pieces,

4 tsp oil,

5 dried red chilies,

3 tsp tamarind pulp,

2 tsp mustard seeds,

2 tsp sesame seeds,

1 tsp turmeric powder,

1 tsp fenugreek seeds,

½ tsp asafetida powder,

4 tsp red chili powder (vary as per your liking),

Salt to taste.

Method –

Heat oil in heavy bottom pan and fry the dried red chilies for ½ a minute.

Add chopped tomatoes, tamarind extract and salt to this and allow it to cook. (Keep in mind to add a little extra salt).

In a separate pan heat 1 tsp oil and crackle mustard seeds. In half a minute add sesame seeds, fenugreek seeds and asafetida. Fry for a few seconds and switch off the gas. Add turmeric and red chili powder. Mix well. Allow it to cool completely and blend to a coarse powder. Keep aside.

Keep stirring the tomatoes in between. The tomatoes should get fully cooked and mashed up.

Continue cooking till all the juices dry up and a semi solid mass has been formed and oil starts leaving. At this stage add the ground spice powder. Mix well and check for salt.

Cook for another 5 to 10 minutes and switch off the gas. Allow it to cool completely and store it in a clean glass jar under refrigeration.

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Brinjal Boats

I saw these brinjal boats on Sapna Sardessais Facebook page the other day. She is a well-known personality in Goa and has published many famous cook books. She keeps posting amazing photos of dishes cooked in her kitchen on her facebook page and are absolutely drool worthy. Thanks Sapna for this recipe.

These boats are very simple to make and are deliciously tasty. Do try them. Here is the recipe.

Ingredients –

4 long variety purple brinjals,

1 med sized onion finely chopped,

2 boiled and mashed potatoes,

1 tbsp chopped coriander leaves,

1 tsp ginger garlic paste,

½ tsp turmeric powder,

1 tsp red chili powder,

1 tsp coriander seeds powder,

½ tsp cumin seeds powder,

½ tsp garam masala powder,

½ tsp amchroor powder,

Salt to taste,

2 tsp oil

Method –

Cut the brinjal length wise and scoop out the center with spoon to make 8 hollow boats.

Chop the scoped brinjal into fine pieces and keep aside.

Heat 1 tsp oil and fry onions till light brown.

Add ginger garlic paste and all the masalas and stir fry for a minute.

Now add chopped brinjal and cook till the brinjal is cooked and is mushy. Add boiled potatoes, coriander leaves and salt. Mix well and switch off the gas.

Apply a little salt to the hollow brinjal boats and leave it for 5 minutes approx.

Stuff the brinjal potatoes stuffing in the hollow brinjal to make a boat. Stuff all the brinjals, coat them with fine semolina or bread crumbs and shallow fry on the both the sides till the brinjal skin gets cooked.

Serve hot with tomato ketchup.