Tomato Sweet Pachadi

Ingredients:
Ripen Tomatoes - 4
Cashewnuts - 5 (Chopped)
Clarified Butter/Ghee - 1 tsp.
Sugar - 1/2 Cup.
Cardamom - 2 to 3(Powdered).

Method:

Heat a thick-bottomed vessel with enough water and boil the tomatoes
until their skin comes off easily when pooked with a fork/knife.

Then let it cool for 15 to 20 mins.Peel the skin off the boiled tomatoes
and squeeze it to make a paste.

Discard if there is any remaining skin off from the paste.

Now add sugar to the tomato paste and stir it well.Allow it to boil
until it thickens.

Heat a small pan with some clarified butter/ghee and roast the
chopped cashewnuts till they are golden brown.

Add the roasted cashewnuts and cardamom powder to the tomato
pachadi and serve.

Goes very well with vegetable/chicken/mutton/prawn biryani and
pulavs.

Note : Few drops of honey and 2 to 3 strands of saffron can also be
           added before serving the pachadi.Adding honey and saffron
           increases the flavour and taste.