After such a long post, we decided to come up with something short and simple and that is what didir tomato is all about. Didir in Kannada translates to instant and here it is: an instant tomato pickle. The idea came up after reading the title of the blog 'Tangy Tomato Twist'. Love the title, and love the pickle!
Preparation time: 35-40 mins
Red chilli powder 2 ½ tsp
Salt 2 tsp
Refined cooking oil 2 tsp
Mustard seeds 1 tsp
Pinch of asafoetida
We need tomatoes that are not fully ripe or fully raw. The hard ones those are a little green and slightly red because these have the tangy flavor and are hard and easy to chop.
Wash, wipe dry and finely chop the tomatoes.
Add 2 tsp salt and 2 and a half tsp of red chilli powder, cover and marinate the tomatoes for around half an hour. This way the tomatoes leave a little water and absorb the salt and spice.
Heat oil in a pan and add mustard seeds. As they pop, remove from the heat and let the oil cool for a couple of minutes. Add a pinch of asafoetida.
Add this seasoning to the tomatoes and cover the lid, for the aroma to seep into the tomatoes.
Didir tomato is done. An adapted version of didir uppinkai, didir tomato is both a rice and phulka supplement. We enjoyed some ghee topped steaming rice, plain dal or mudda pappu and didir tomato. It took us just 15 minutes in the kitchen. You should try it too, on a lazy weekend afternoon.