Tomato Thokku

                                                     Tomato Thokku

        This is more like a pickle, stays well for a long period of time. This goes well with idli, dosa, pesarattu, adai, even with upma and pongal. Use byadagi chilli to achieve bright red colour.

Cuisine: South Indian
Preparation Time: 10 minutes 
Cooking Time: 1/2 an hour

Ingredients:
Ripe Tomato: 1/4 kg
Onion: 1 no
Garlic: 8 to 10 pods (Optional)
Byadagi Chilli: 15 to 17 ( It is less spicy)
Salt as needed
Refined Oil: 100 ml

Seasoning:
Mustard seeds: 1/2 teaspoon
Curry leaves: A few numbers
Asofotedia: 1 teaspoon
Oil as needed or 2 teaspoon

Method:
1. Peel the onions, garlic and cut it into thin slices.
2. Take a mixie jar, add onion, garlic and byadagi chilli into it. Make it into a fine paste and keep it aside.
3. Boil 1 litre of water in a wide bowl, add the tomatoes and leave it for 3 to 5 minutes, take it out and cool it. Peel off the skin and cut it into fine small pieces.
4. Place a pan on the stove over medium flame, add half of the oil and add in the onion, garlic paste. Stir well.
5. Now in the same mixie jar, add the tomatoes and make it into a fine paste.
6. Now add the tomato paste to the pan and stir well till the onions and tomato paste mixes well. Add salt and mix well.
7. Simmer the flame and pour the remaining oil and close the pan with a lid. Leave it for 20 minutes or till the oil oozes out on the top.
8. Place a small pan or seasoning pan on the stove over a high flame, add 2 teaspoons of oil, when the oil is hot, add mustard seeds. Wait till it splutters, now add curry leaves and asofotedia.Put off the flame.
9. Add this seasoning to thee tomato thokku and mix well.
10. When it becomes cool ie, room temperature, store it in a clean dry airtight container.
11. It stays well for 10 days when refrigerated.