Cut tomatoes into large pieces so that they do not get spread after marinating.

Add turmeric powder and crystal salt so that its shelf life increases and lowers the chance to form fungus.

Mix all ingredients and transfer to a plastic container to marinate. Usually, it takes 2 days to absorb salt and turmeric powder and get marinated.

Although we do not put tomatoes for the first 2 days we need to mix for every 12 hours to avoid fungal damage.

On the third day once again mix and place tomato pieces on a plate or a polythene sheet to sun-dry.

In the evening, soak dried pieces again in marinated juice.

Continue this process till the whole juice is absorbed by tomatoes and sun-dried.

Based on the day temperature drying depends in around 3-5 days one can find moisture-free crisp layers of tomatoes.

At this stage, one can store them in an airtight container for future use or make pickle out of them.

Put dried tomatoes in a mixer grinder and grind coarsely. Take 2-3 tablespoons of coarse tomatoes aside so that they can be added directly to the tomato pickle.

If you are left with tomato juice we can make use of it or else add hot water to tamarind and take pulp of it.

Add tomato juice/ tamarind juice to dried tomatoes and grind to a soft paste.

In another instance put soaked tamarind in a mixer grinder and make a soft paste of it.

Add both tamarind paste and tomato paste, put mustard powder, red chilli powder, fenugreek powder and mix well.

As said in the above points, put coarsely ground tomato slices to above sun dried tomato pickle and mix.

In a pan, heat oil and add chana dal, cumin seeds, mustard seeds, garlic cloves, dry red chillies and curry leaves.

Saute for a while till garlic turns colour and curry leaves splutters.

Put this temper over sun dried tomato pickle and mix well.

Store Endu Tomato Pacchadi in a dry pickle jar or a dry container.