Ingredients vegetarian 4 servings

• 1/4 kg hybrid tomatoes
• 1 tbsp mustard seeds
• 1 tsp methi seeds
• 1/2 tea spoon sugar
• a pinch of hing
• 6-7 red chillies
• a lemon sized tamarind
• salt to taste

Directions

1. First in a kadai pour 2-3 drops oil and roast red chillies, mustard and methi and grind to a dry powder in mixie.
2. Then add about 2 tbs spoons of oil and when heated add few mustard seeds, jeera seeds and a pinch of hing and then add finely chopped tomatoes and cook till it softens.
3. now make a thick paste of tamarind and add to the cooked tomatoes, then add the ground masala powder, salt as per taste and 1/2 tea spoon sugar and stir till the oil leaves the pan.
4. this pickle can be stored outside for 1-2 days and in refrigerator for about 3-4 days.

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