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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 10 |
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This a condiment prepared with tomatoes and Himalayan spices and herbs. Ingredients:
4 large ripe tomatoes or 2 cups ripe cherry tomatoes |
5 fresh hot red chili peppers, minced |
1 tablespoon garlic, minced |
1 tablespoon ginger, minced |
1 teaspoon cumin seed |
1 tablespoon mustard seeds |
1 teaspoon ground szechwan pepper (timur) |
1/4 teaspoon asafetida powder |
2 tablespoons cilantro, chopped |
2 tablespoons lime juice |
1 tablespoon mint leaf, chopped (optional) |
1 tablespoon cooking oil |
salt |
1 tablespoon oil |
1 teaspoon fenugreek seeds |
10 cloves garlic, thinly sliced |
2 tablespoons chopped cilantro |
Directions:
1. Roast tomatoes in oven for about 30 minutes, or until charred.
2. Remove charred skin and reserve flesh in a bowl.
3. In a sauce pan, heat oil.
4. Add cumin and mustard seeds; fry for 30 seconds or so.
5. Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
6. In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired).
7. Transfer into a large bowl.
8. For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
9. Add slices of garlic and fry till light brown.
10. Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
11. Mix well and refrigerate for at least two hours before serving.
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