Puree the tomato pieces in two batches. Don’t add water
In Instant Pot turn on ‘Saute’ mode and add 1/4 cup Oil.
Once the oil is hot add Mustard Seeds, Curry leaves and Tomato Puree
Add salt, turmeric, red chilli powder & kashmiri chilli powder. Mix it well
Close the Instant Pot and turn on ‘Pressure Cook’ mode. Set timer to 10 and make sure the pressure setting is ‘High’
Once the timer is off manually release the pressure and open the instant pot
Turn to ‘Saute’ mode and let the thokku simmer for atleast 15 minutes. Close 3/4th of instant pot so that splashing of Thokku can be avoided. Don’t close it completely
You can slowly see it thickening and at this stage add jaggery powder, asafetida
Add 3-4 teaspoons of Sesame Oil and mix everything together. Let it boil for another two minutes
Once the thokku reaches this consistency as shown in pic below turn off ‘Saute’ mode
Once the thokku is cooled down slightly mix the Methi/Fenugreek powder. Then transfer to a fresh dry container. Adding Fenugreek powder when the thokku is hot might leave a bitter taste.
I store the Thokku in my fridge. It usually lasts for us atleast 3-4 weeks.
Sharing below the pic of this delicious tangy Tomato Thokku used as a spread on toast
Tomato Thokku in Instant Pot | Thakkali Thokku | Tomato Pickle was last modified: February 6th, 2023 by