Tomato Bisi Uppinkayi

Generally in Karnataka we call bisi uppinkayi for the pickles that last for two to three days. There are different varieties of uppinkayis that are prepared and one among them is the one prepared with Tomato. It is very tasty and is best suited with Chapathi and Rice.

Ingredients:

Tomatoes - 4 to 5

Chilli powder - 1tsp

Salt to taste

Jaggery - 1/4 cup 

Uppinkayi powder - 2 tsp

Curry Leaves - 5 to 6

For tempering:

Oil - 2 tsp

Mustard Seeds - 1 tsp

Bengal Gram - 1 tsp

Black  gram - 1/2 tsp

Turmeric - 1/4 tsp

Method:

To prepare the Uppinkayi Powder:

Take equal quantities of Urad dal, Mustard Seeds and Methi seeds and shallow fry till the urad dal become brown and the mustard seeds splutter.  Cool the ingredients and powder them in the grinder. You can store this powder in an airtight container and use it for later use.

For the Bisi Uppinkayi:

Chop the tomatoes in small size. Take a pan and heat oil in it. Add the mustard seeds and when they begin to splutter add the bengal and the black gram. Also add turmeric and curry leaves. 

Now add the tomatoes and saute it for few seconds till the tomatoes turn soft. Now add little quantity of water to it and allow the tomatoes to cook. 

Once the tomatoes are cooked, add the salt and chilli powder. Add the powdered jaggery and also the grounded powder. Cook it for few more minutes on low flame. 

Add little oil to the pan once you switch off the stove.This enhances its taste.