This tomato thokku is so versatile. It can be eaten with bread, chapathi, yogurt rice and much more.
Roast methi seeds, red chilies and asafoetida 
Add tomato, turmeric, chili powder and salt 
Cook for 10 minutes in low flame 
Tomato Thokku (Pickle)
This thokku is so versatile. It can be eaten with bread, chapathi, yogurt rice and much more.
Servings: 6
Ingredients
- 6 tomatoes (cut in quarters)
- 2 tsp methi seeds
- 10 dry red chilies (adjust to taste)
- ½ tsp asafoetida (also known as hing or perungayam)
- ½ tsp mustard seeds
- ¼ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp jaggery
- 6 tbsp gingely oil
- salt to taste
Instructions
- In a pan, add 1 tsp of oil and roast methi seeds, red chilies and asafoetida. Roast until fragrant, about 3-4 minutes.
- Grind into a fine powder and set aside.
- In the same pan, add the remaining oil. Once hot, add mustard seeds.
- Once mustard seeds crackle, add cut tomatoes and saute for 2-3 minutes.
- Add salt to taste, turmeric powder and chili powder
- Cook on low flame for 10 minutes.
- Add the ground powder and cook for 10 more minutes.
- Add jaggery and cook for 2 minutes. Adjust spice and salt as needed.
- The thokku should not stick to the sides of the pan.
Notes
Store in an air-tight container for longer shelf life.
