Green tomato pickle and green tomato khorma

Ingredients

• 6 TO 7 Green Tomatoes
• 3 tbsp of sesame seeds
• 1 tsp mustard seeds
• 1 tsp of Fenugreek powder
• 1/2 tsp of Mustard powder
• 2 tsp of Chilli powder
• Salt as required
• 1/4 tsp of Jaggery
• 1 Sprig of Curry leaves
• 8 Green Tomatoes
• 3/4 th Cup Yogurt
• 2 Green Chillies
• 1 tsp sugar
• 1 tsp turmeric powder
• 1 tsp Garam Masala
• 4 to 5 tbsp of oil
• 1 sprig curry leaves
• 4 to 5 sprigs of Coriander leaves
• 1 Sprig of curry leaves
• 2 bay leaves
• 1 Big Onion
• 1/2 '' Ginger
• 3 to 4 Garlic pods
• 1/2 tbsp Poppy seeds
• 4 tbsp of freshly Grated coconut
• 2 cloves
• 1 Cardamom
• 1 Green chilli

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Preparation

• Wash and cut the tomatoes in half and again into half and again into halves, To this add the Chilli powder, Jaggery and salt mix well and leave it aside.
• Take a wok, heat oil add mustard seeds, when it splutters, add the curry leaves and do not make it burn, add the marinated Tomatoes immediately, stir well, allow the tomatoes to cook for about 5 minutes, they should cook without losing the skin or becoming mushy.
• Then add the fenugreek powder, mustard powder and leave it for an other 2 minute or so, and then take off the heat. After it cools down you can bottle it up and Aparna says you have to refrigerate it and stays good up to one week.
• Cut the Tomatoes into 4 pieces and keep aside. Take all the Ingredients from the Grind and make it into a paste.
• Take a wok heat oil add Green chillies, Turmeric powder and Bay leaves fry for a minute then add the ground paste and fry until all the raw smells disappear and oil oozes out, then add the chopped tomatoes and fry for few minutes then add a cup of water.
• Meanwhile when it is cooking take the yogurt, add the Garam masala chopped coriander leaves, sugar, mix well, and add this to the cooked Tomatoes, do not boil after yogurt is added otherwise it will curdle and spoil the curry.
• Leave it in the wok for a few minutes stirring continuously so that it doesn't curdle. Take off the heat and serve hot with chappatis or with Rice like my husband had.