How to make Tomato Pickle in Telugu Vantalu. \r<br>\r<br>Ingredients : \r<br>\r<br>Tomatoes : 1 KG\r<br>Salt : To Taste\r<br>Tamarind : Small Ball (lemon sized)\r<br>Mustured Seeds Powder : 1/2 Table Spoon\r<br>Fenugreek Seeds Powder : 1/4 Table Spoon\r<br>Red Chilli Powder : 5 - 7 Table Spoons\r<br>Oil : 1/4 Kg\r<br>\r<br>Ingredients for Tadka :\r<br>\r<br>Mustured Seeds : 1/2 Table Spoon\r<br>Fenugreek Seeds : 1/2 Table Spoon\r<br>Curry leaves : 15 (fresh)\r<br>Dry red chillis : 4 -5\r<br>Cloves garlic, slightly crushed : 15\r<br>Oil : 2 tb spns\r<br>\r<br>Preparation Method :\r<br>\r<br>Step 1 : Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.\r<br>\r<br>Step 2 : Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates completely (the tomatoes could take a good 45 mts to an hour to cook). \r<br>\r<br>Step 3 : Turn off heat, add the tamarind and place lid. The tamarind will soften with the heat of the cooked tomatoes. Cool completely.\r<br>\r<br>Step 4 : Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste. Remove onto a vessel. Add chilli pwd and methi pwd. Combine.\r<br>\r<br>Step 5 : In a pan, add 2 tbsps oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red. Add the dry red chillis, curry leaves and saute for a few seconds and turn off heat. \r<br>\r<br>Step 6 : Add the crushed garlic and leave aside the tempering for 4-5 mts.\r<br>\r<br>Step 7 : Once cool, add this tempering along with oil to the tomato paste. Combine well. Cool and store in an airtight bottle. Refrigerate.\r<br>\r<br>For Text Recipes : \r<br>Facebook : \r<br>Google+ : \r<br>Twitter :
