Ingredients:

• Tomato – 1 kg
• Ginger – 100 g
• Garlic – 175 g
• Green chillies – 100 g
• Mustard dal – 25 g
• Oil – 1 cup
• Vinegar – 1 cup
• Salt – 1 tbsp

Method:

1. Cut the tomatoes and green chillies into big pieces and keep separately.
2. Prepare a paste from the ginger and garlic.
3. Mix the ginger-garlic paste into mustard dal, vinegar and fry in hot oil.
4. Add the tomatoes, salt and cook for a few minutes.
5. Add the green chillies.
6. When the mixture starts oozing oil, turn off the flame.
7. Allow the pickle to cool and store in a dry jar with the lid sealed.
8. Serve with parantha or rice.

Recipe courtesy of Sarrita P Nagdev