2 kgs fresh tomatoes
pinch of asafetida
lemon size tamarind
3 tbsp red chilli powder
1 ? tsp methi powder
8-10 tbsp oil
1 tsp mustard seeds
10 -12 curry leaves
10 crushed garlic flake
1.Chop tomatoes into big cubes
2.Heat 8 tbsp oil a pan and add the chopped tomatoes.
3.Cook on medium heat till the water evaporates and a thick paste remains.Its very important that you cook
the tomatoes till oil separates and there is no moisture. Cool.
4.Add tamarind ball to the paste and blend in a grinder till soft.
5.Add the red chilli powder and methi powder.
6.Heat 2 tbsp in a pan and add the mustard seeds and let them splutter.
7.Add the curry leaves and garlic and saut? for 10 seconds.Add pinch of asafetida and turn off heat.
7.Add enough salt and the above seasoning to the cooked tomato paste when cool.Mix well.There should
enough oil and salt in the pachadi for preservation.
8.Store in air tight container. Can be preserved for a month.