White Rice topped with Ghee , Tomato Pickle with Ground Spices n Hitikida Avrekalu /De skinned Hyacinth Bean,Masala with Ground Gravy .

White Rice topped with Ghee , Tomato Pickle with Ground Spices n Hitikida Avrekalu /De skinned Hyacinth Bean,Masala with Ground Gravy .

Tomato Pickle with Ground Spices

• Fully Ripened Tomatoes 1  kg
• Oil - 1 tblsp
• Jaggery -Big Gooseberry size 
• Salt to taste

To roast n grind to a fine paste

• Oil - 3 tsp
• Dry Red Kumte Chilly - 12 to 14
• Methi/Fenugreek seeds -1/2 tsp
• Mustard seeds -1 tsp heaped 
• Crystal hing/Asafoetida  - Pea size
• Tamarind - Gooseberry size

Method
Wash n pat dry the tomatoes ., chop them to small pieces

In a kadai add oil n add in the chopped tomatoes n roast well , till the juices of tomatoes evaporate .

 Add jaggery n cook again till it dissolves . 

In a pan add oil n roast dry red kumte chilly's , take it out 

Then in the same oil roast mustard seeds , fenugreek seeds n hing ..remove it 

Cool all the roasted ingredients n grind to a fine paste with tamarind adding little water . .

Add the ground paste  along with salt to the roasted tomato jaggery mix  n roast well again till the raw smell goes n the pickle thickens . 

Store in air tight container n this pickle remains for 8 to 10 days when refrigerated . 

Hitikida Avrekalu /De skinned Hyacinth Bean,Masala with Ground Gravy .

• Hitikida Avrekalu /De skinned Hyacinth Bean-1 cup 
• Potato - 1 Huge , peeled n chopped to medium chunks
• Purple Round Brinjal /Dundu Badane -1 , chopped . 
• Tamarind Pulp -1 tsp 

To grind to a paste 

• Onion -1 ,Medium , chopped roughly 
• Tomatoes -2,chopped
• Garlic -1 pod , peeled 
• Grated Coconut -3 tsp
• Rasam Powder -2 tsp 
• Coriander leaves - a few sprigs  
• Salt to taste 

Seasoning 

• Oil-2 tsp
• Curry leaves -1 sprig 
• Onion-1 ,chopped 
• Garlic flakes crushed -4 
• Dry red chilly -2 

Method 
Grind all the ingredients meant to grind to a fine paste . 

In a kadai add oil ,add chopped onion n fry till reddish brown, add crushed garlic n fry . Add curry leaves n torn dry red chilly n roast for few seconds . Then add Hitikida Avrekalu /De skinned Hyacinth Beans n fry till the raw smell goes , Then add chopped potato chunks  n roast for few seconds , add ground paste n fry till raw smell goes, add tamarind pulp n enough water along with salt n boil , when 1/2 cooked add the  chopped brinjal n cook till done .