Spicy Tomato Pickle

Ingredients: Tomatoes, chopped - 5 cups Salt - 1 teaspoon Cayenne pepper powder - 1 teaspoon Turmeric powder - 1 teaspoon Asafoetida powder - 1/2 teaspoon Fenugreek seeds, roasted and powdered - 1 teaspoon Curry leaves - a bunch (or 1 Tablespoon dry) - optional Oil - 2 Tablespoons Mustard seeds - 1/2 teaspoon

Method: 1-Heat oil in a non stick pan. Pop the mustard seeds ( use a splatter screen.) 2-Add the tomatoes (warning - it will splatter!) and let it cook on medium heat for a while. 3-When is simmers, add the powders (except fenugreek) and the leaves. 4-Cook till dry and the oil appears on the sides. Stir for another five minutes till completely dry. 5-When cool, add the fenugreek powder and mix. Notes: This is more like a paste and can be used as sandwich spread or with tortillas (chapattis) or pooris or with rice as a pickle. Keep refrigerated.