Here is a recipe for avakaya lovers. When first I heard about this from Deepthi (who had earlier shared the recipe of Sivangi pulusu here), I thought I have found a new, neat way of using tomatoes. Though it goes along the lines of mango and dosa (cucumber) avakayas, this pickle is quite different. The pickle is fried slightly, needs to be refrigerated and lasts for a couple of weeks.
This pickle can be dubbed as the regular avakaya with a tangy label. Though, due to frying part and infusion of the flavors, tomatoes here don't over power the sense of taste.
Tomatoes, chopped into tiny bits - 1 cup heaped (I used three plum tomatoes)
Chili powder - 4 tsp
Salt - 2 tsp
Mustard seeds powder - 1 tsp (or less / more as needed)
Turmeric powder - 1/2 tsp
Methi (fenugreek) powder - 1/4 tsp
A little asafoetida
Mustard seeds - 1 tsp
Oil - 2 or 3 Tbsp
Wash the tomatoes with water and wipe them dry with no trace of moisture. Then chop them into tiny bits.
Heat the oil in a saute or small sauce pan. Add mustard seeds to the hot oil. When they start to pop, add asafoetida and saute for a few seconds. Then add the tomato pieces and saute for five minutes on low to medium flame.
Then add turmeric, mustard and methi powders to the tomato and fry for about 30 seconds and turn off the stove.
Transfer the mixture to a ceramic or glass bowl and add salt and chili powder to it. Stir well with a dry spoon. When the mixture cools, cover it with a lid and let it sit for atleast 10 hours for the flavors to blend.