Tomato Dosa Ginjala Pachadi

Hello Friends

Today I am showing you how to prepare TOMATO PACHADI with combination of DOSA GINJALU. (cucumber seeds). This is simple and easy preparation with very few ingredients.

Generally when we make dosakaya curry/sambar, we remove the seeds of dosakaya and throw them out. Don't waste them. Clean them with running water, drain them and dry them in hot sun for 2 to 3 days and store them in air tight container. Use them in chutneys as I am showing you today.

OK let us go to prepare this delicious chutney.

Ingredients

• Tomatoes                          1/4 kg
• Dried dosa ginjalu             2 tbsp
• Green mirchi                      6 to 7
• Garlic                                 6 pads
• Oil
• Salt to taste

For Popu

• Mustard seeds
• Hing
• Curry leaves

How I did it

1. Dry roast dosa gijalu on low flame till aroma fills. Let them cool and make into fine powder and keep aside.
2. Wash tomatoes under running water and chop them roughly.
3. In the same pan add oil, let it heat on medium heat, saute green chillies for few seconds (take care not to burn)  and remove from pan.
4. Add chopped tomatoes and cook till slightly mushy, when done remove from pan.
5. Take pistal and mortal. Pound green mirchi, garlic and salt into paste, then add mashed tomatoes  and make 1 round with pistal.
6. Then add powdered dosa ginjalu and mix well with spoon.
7. Transfer into a bowl.
8. Take popu pan, add little oil, let it heat. 
9. Then add mustard seeds, let them splutter and add hing and curry leaves.
10. Add this popu into pachadi and mix well. See the taste.

It goes well with rice with dollop of ghee and minapa vadiyalu. Easiest option for breakfast items like dosa/idly etc for busy moms.

My Note

1. Adjust green chillies according to the tanginess of tomatoes.
2. Instead of dosa ginjalu you can add peanuts also.
3. You can use this dosa ginjalu in any chutney, it gives you good taste.