Tomato Uragaya (Instant Tomato Pickle)



Ingredients :
1. Tomato             : 500 gms
2. Tamarind          :  200 gms
3. Methi                : 2 tbsp
4. Mustard           : 1 tbsp
5. Red chilly powder : 6 tsps
6. Salt                 : needed
7. Turmeric         : pinch
8. Oil                  : 2 tsps

For seasoning :
1. Oil               : 4 tsps
2. Mustard      : 1 tsp
3. Methi          : 1 tsp
4. Hing           : 1 tsp

Procedure :
1. Clean tomatos and wipe them off completely using a clean cloth. Very important to dry the washed tomatos.
2. Chop tomatos to medium sized cubes.
3. Heat 2 tsps of oil in a pan. When hot add chopped tomato pieces and sauté for 10 min on low flame.
4. Now add tamarind to the tomatos, turn the flame to high and fry tomato pieces for 3 min by stirring continuously.
5. In a separate pan, dry roast fenugreek and mustard. Grind them to a fine powder.
6. When fried tomatos cool completely, add mustard-fenugreek powder, red chilly powder, salt, turmeric and mix well.
7. In a pan, prepare seasoning. Heat 5 tsps of oil. Fry mustard, methi for a minute. Add hing and turn the stove off.
8. Add this  seasoning on top of the tomato mixture and mix well. Pickle is ready!

Can store this Pickle for 15 days..
 
This is the instant method of preparing Tomato Uragaya. You can check the original tomato uragaya recipe in my next posts.