Whatever happens in the kitchen remains there always until today, as I decide to pursue that long pending interest of blogging it. I am starting it with a quick-fix dish which comes to rescue you every time there is a press for time in making a side dish for your chappathi or dosa or rice.
|Tomato Pickle / Tomato Thokku / Tomato whatever|
This is so easy to make and I am gonna post a few pics with description as we see how its made.
|Grab as many tomatoes as your cooker can hold, cut them into whatever shape you like, and close the lid. Boil it in hi-flame. Don't add water.|
|While the chemical and nuclear reaction happen in the cooker, prepare these and keep ready. You need Garlic, Green chillies, Curry/Chilli powder, turmeric powder. salt and mustard seeds. Start chopping chilles (and garlic if you wish).|
|Wait for 5-6 whistles as the tomatoes crush over and over.|
|While the tomato cooks, fry mustard seeds, followed by chillies and garic in oil until it turns brown.|
|So this is how it looked when I opened the cooker lid. It is surprising - the amount of water it contains. It takes effort to stir and let this evaporate, which is the reason why we don't add water and boil the tomatoes raw.|
|Add the fried garlic + chilli mix to the tomatoes, keep stirring once every 3 mins on medium flame for about 15-20 mins, as the water evaporate and make way for a thick remanant.|
|At the end of it, the stuff looks like this. Once you keep the lid closed for about 4-5 hours, it forms a much finer paste, highly rich in taste, and you can't avoid adding it your meal anymore.|
I took this recipie from my mother and sister, it could have several variants, such as the one my aunt suggested - which is adding onion and capsicum to the garlic mix before mixing with the tomatoes.