Grape tomato pickle JFI- Tomato

I was so much happy to see this time’s JFI element in RP’s workshop to be tomatoes as it is an essential vegetable in my kitchen. I love its juicy texture which gives richness to the gravy. I don’t know anyone who hates them!!

Tomato pickle is always one of my choice of pickles, but for this theme are these beautiful small, long, grape-like clusters of brilliant red elongated grape tomatoes which are sweet, complex & rich in flavor.

• Grape tomatoes – ½ lb [washed & thoroughly dried]
• Garlic chopped finely 1 tsp
• Red chilly powder 2tsp
• Paprika 1tsp
• Crushed mustard seeds ½ tsp
• Turmeric powder ½ tsp
• Kalongi [onion seeds] 1/2 tsp
• Fenugreek powder ¼ tsp
• Salt
• Sesame oil ¼ cup 

Mix all spices together with little of oil. Heat oil to smoking point & allow cooling. Till the oil is just warm, add the chopped garlic, spice mixture & then the tomatoes keeping gas on slow flame.  Keep stirring for not more than 3 minutes & add salt.

This I had made in very small quantity & is hardly left, but if making in large amount, the tomatoes should be dried properly as it is very much juicy & can get spoilt. Drying can be done either sun drying for a day or 2 or oven drying at 170 F for 1 hr. This is for extended shelf life.  

Khatta Bhindi with pickled tomatoes.

 This is one of my favorite dishes which go well with rotis.

• Bhindi / okra 1 lb [cut into 2 or 3]
• Pickled tomatoes ½ cup
• Onion sliced -1
• Red chilly powder ½ tsp
• Turmeric powder ¼ tsp
• Coriander powder ½ tsp
• Salt
• Oil  

Shallow fry the okras & reserve. Sauté onions till transparent & add the pickled tomatoes. Add the spices & salt and stir till mixed well. Add fried okra to it & cook in low flame for 3 to 5 minutes.