Adai Roast

Tomato Pickle

Pointer: Any variety of tomatoes that are not tart.


  • 4 large vine-ripened tomatoes
  • 2 Tbsps. canola oil
  • 1 tsp. mustard seeds
  • 1 tsp. asafoetida
  • 1 Tbsp. ground red chillie powder
  • Salt to taste


Chop tomatoes. Pour the oil into a wok. Let it heat up. Add mustard seeds. After they spurt, add the chillie powder and asafoetida.

Now add the tomatoes and salt. Mix and cook in medium heat, until the oil separates. Store in a dry container. Will stay fresh for a week if refrigerated.

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