Tomato Instant Pickle (Tomato Bisi Uppinakayi)

Tomato is something which is most commonly available and so can be prepared at any time of the year.
This recipe can be prepared and stored for a week or 15 days (refrigerated and used) since the preparation does not involve the usage of water.

Ingredients
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Ripe Tomatoes - 1kg
Mustard - 1tsp
Methi seeds - 1 tsp
Dry chillies - 3 or 4
Red Chilli powder
Salt
Jaggery
Tamarind
Oil

Method
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Wash and dry the tomatoes so that it is not moist.
Cut the tomatoes (1 tomato into 4 pieces).

On stove, In a pan, take 8-10 tsp oil, add mustard seeds and let is splutter,add turmeric powder, hing (Asphoedia), dry red chillies, curry leaves and add the cut tomatoes and let the tomatoes become soft in low flame.

Add salt, tamarind pieces, jaggery, red chilli powder, masala powder (i.e Fry 1tsp mustard and 1 tsp methi seeds and grind it into a dry powder) to this and let it boil in low  flame till the paste becomes a little thicker in consistency and all ingredients mix well.

Tomato instant pickle is ready and can be served with akki rotti, dosae or with white rice.