Wash and wipe tomatoes with kitchen towel
Cut into 2 or 4 pieces according to tomatoes size,Keep aside
Dry roast all spices as coriander, fenugreek, carom, anseed, fennel and mustard seeds in a heavy bottom pan on medium heat till aroma comes out
Let it cool down naturally,Now make powder form it
Heat oil in a heavy bottom pan / kadhai,Now add green chillies and fry for 2 min
Put all tomatoes in pan and fry for 5 - 7 minutes in pan
Add spices mix, turmeric powder, kashmiri chilly powder and salt in tomatoes
Fry for another 5 minutes,Switch off gas stove
Cool it down and keep it in a airtight container
Keep this instant pickle cum veggie in fridge
It lasts more than 10 days in fridge
It tastes very good with parathas and puri as a side dish
