Tomato - Green Chilli Thokku

I've been slammed at work lately. Moved to a new project recently and its keeping me busy. I came home late, so was feeling lazy to cook today, and I didn't have much stuff in the fridge too . Tiredness makes me low on inspiration, so wasn't in a mood to be creative either . But all I knew was that all of us were hungry and I had to cook something to fill our tummies before any of us turn cranky :)

My fridge usually is stuffed when the week begins, but it was odd to see my fridge empty on a monday. I had so much planned to get done for the weekend, but can't remember getting anything significantly done. Saturday kind of evaporated. Don't know how, and I guess we've been just lazing around too much with absolutely no mood for outdoors. Sometimes it happens. No matter how nice the day is or how much ever time I have, I get the feeling of staying indoors and watch tv, browse or even just lie on the couch and simply stare the cieling:) It may sound ridiculous, but for the past 2 days this is how I've been feeling myself. I'm typically not that kind of person and usually would like to keep myself occupied as much as possible. But I think occasionally spoiling ourselves helps regain that energy :)

Well, with nothing much left in the fridge, I had to comeup with something that can be of a quick remedy. I was thinking of having paruppu podi (the readymade one) and potatoes for dinner, but then I remembered the Long-Live-The-Shelf Event hosted by Roma. That convinced me to might as well make something on my own instead of paruppu podi so that I can atleast send the entry for the event. This thokku (pickle/chutney) requires nothing but tomatoes and g.chillies and I had enough of them in the fridge. Another of my mother-in-law's collection. It could be enjoyed by mixing with plain-rice (instant tomato rice), or as a side for curd-rice. It tastes divine with curd-rice!

This entry goes for Roma's Long-Live-Shelf-Event.

Ingredients:

• Tomatoes: 5 large
• Garlic - 5 cloves (big size) or 8 (medium size)
• G.chillies - 7 or 8
• Chilli powder - 1/2 tsp
• Turmeric - 1/2 tsp
• Tamarind paste - 1 tbsp (add more if the tomatoes aren't that sour)
• Mustard seeds - 1 tsp
• Curry leaves - a few
• Asafoetida - 2-3 pinches
• Oil - 3 tbsp

Procedure:

• Add the tomatoes to boiling water (or microwave for a few seconds) and leave it covered for 5 mins. Peel off the skin, mash them with hands (or puree them in blender).
• Mix the mashed tomatoes, tamarind paste, chilli powder, turmeric and salt well, along with a cup of water.
• Heat oil, season with mustard seeds, asafoetida and curry leaves. Then add chopped garlic and chopped g.chillies and fry until the chillies change color.
• Add the tomato mixture and let it boil. Simmer for 10 mins or until the mixture thickens and oil starts separating. Remove from heat after it reaches a thick consistency
• Mix it with plain rice to make instant tomato rice OR enjoy with curd rice.

This can stay in fridge for a week to 10 days.