Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tomato pachadi (tomato pickle). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tomato Pachadi (Tomato pickle) is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Tomato Pachadi (Tomato pickle) is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook tomato pachadi (tomato pickle) using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Tomato Pachadi (Tomato pickle):

1. Take For preparation :
2. Make ready 4 Medium sized tomatoes
3. Get 2 tbsps Chilli powder
4. Make ready 1.5 tbsps Salt
5. Take 1 tbsp Fenugreek seed powder
6. Take 4 tbsps Vegetable oil
7. Prepare For Garnishing :
8. Take 1 tbsp Mustard seeds
9. Get 2 Red chilli
10. Prepare 1/4 tsp Hing
11. Take 4 tbsps Sesame seed oil (optional)/ vegetable oil

Steps to make Tomato Pachadi (Tomato pickle):

1. Dry roast fenugreek seeds till they turn golden brown. Make a fine powder of the seeds and keep it aside.
2. Heat a pan. Add 4 tbsps of vegetable oil. Allow the oil to heat. Cut 4 medium sized tomatoes to small chunks. Add these tomatoes to the pan.
3. Do not cover the pan with lid as the tomatoes needs to be fried. Mix the tomatoes once in a while. Please don't smash tomatoes in this process.
4. Once the oil oozes out from tomatoes, turn off the stove and keep it aside for cooling.
5. Once the fried tomatoes are moderately cool, add fenugreek seed powder, salt and chill powder as per the measurements in ingredients section.
6. Now take a small pan and heat it. Add 4 tbsps of sesame seed oil/ vegetable oil and allow it to heat. Then, add mustard seeds, red chillies and Hing.
7. Once the Garnishing ingredients are fried, add it to the fried tomato we already prepared. Mix it well and the pickle (pachadi) is ready to eat.
8. This pickle will remain fresh for 2 days in the room temperature and 4-5 days in the fridge.
9. Enjoy the pickle with hot rice and ghee.

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