| • | Roast tomatoes in oven for about 30 minutes, or until charred.
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| • | Remove charred skin and reserve flesh in a bowl.
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| • | Take oil in a pan, heat it and add cumin and mustard seeds.
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| • | Fry them for few seconds then add chilies, garlic, ginger, asafetida, lime juice and salt; stir for a minute.
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| • | In a blender combine all ingredients to form smooth paste-like mixture and transfer into a large bowl.
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| • | Now again in a non-stick pan, heat one tablespoon of mustard oil, add fenugreek seeds until it turns dark.
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| • | Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped green onions over the tomato mixture. Mix well and refrigerate for at least two hours.
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| • | Tomato Pickle is ready to serve. |
