Tomato Pachadi (nilava pachadi)

1. Wash and pat dry 2 lbs ripe tomatoes
2. Cut them into pieces and mix salt and turmeric and leave overnight
3. Next day morning, squeeze the water out of the tomatoes and keep aside. Do not discard the water.
4. Place the tomatoes in wide bowls on newspapers (as shown in pic)
5. Put sufficient raw tamarind in the tomato water from step 3
6. Place everything out in the sun for drying for 2 consecutive days
7. Dry roast Methi seeds and Mustard seeds separately. Do not overroast Mustard seeds.
8. After they cool down, grind into a fine powder
9. Grind the dried tomatoes (do not make a fine paste, leave some chunks it will be nice)
10. Mix Red chilli powder (3 Mangoes brand is the best), Methi mustard powder, adjust salt
11. Also add a spoon of mustard oil
12. Add tadka -> Heat lots of peanut or sesame oil and add mustard seeds, Hing, Red chillies

NOTE: You need 2-3 consecutive days of sunlight for this pachadi