Ingredients

• 5 - Ripe tomatoes
• A few green chillies
• Coriander leaves, to garnish
• 1 tsp of powder - asafetida, half size of a cherry (if solid)
• 2 tsp - Mustard
• 2 tsp - Fenugreek seeds
• 1 lemon sized tamarind ball (to be added with water to make tamarind water)
• 2 tsp - Turmeric powder
• Salt to taste
• 1 tsp - Rice flour
• 2 tbsp - Oil

How to Make Instant Tomato Pachadi

• Cut the tomatoes into small pieces and keep aside.
• In a kadai add the oil, mustard, fenugreek seeds and allow them to splutter.
• Add the green chillies and asafoetida.
• As the green chillies turn white, add the tomatoes
• Allow it to be in the oil for 5 mins till it starts getting softer.
• Now add the tamarind water, turmeric powder and salt to taste.
• After 10 mins, add about half a litre of water to the rice flour for thickening.
• Pour it to the kadai. Mix well.
• When it starts to boil garnish with coriander leaves.
• Serve the tomato Pachadi with Rotis or Biryani.