Place a shallow non-stick pan over the stove and keep the flame in medium mode. Heat 3 tbsp oil and add chopped tomatoes. Sauté the tomatoes until they are soft and the oil separates. Then mash the tomato finely with a spoon and add some water if you want your pickle to have Gravy.
Meanwhile we can prepare the Masala for the Pickle. Grind the tamarind strips; along with thinly slit green chilies and water in a mixer. Continue grinding until we get a thick masala. Add the masala to the formerly cooked tomatoes and continue Sautéing.
For seasoning the Tomato Mash Masala, heat 2-3 tbsp of oil and splutter mustard seeds followed by fenugreek seeds. Pour this hot mixture onto the tomato-tamarind-green chilly paste and mix well. Now add salt to taste and also a pinch asafetida to get a rich flavour. Sauté the curry for 2-3 minutes and finally our Andhra Tomato pickle is ready to serve.