Serves 4

2 cups roasted tomatoes, peeled, and finely chopped 1 tablespoon mustard oil
3 fresh red chillies, minced 1/2 teaspoon ground black pepper
1 tablespoon garlic, minced Salt to taste
1 tablespoon ginger, minced 1 tablespoon mustard oil
1 teaspoon cumin powder 1 teaspoon fenugreek
1 teaspoon coriander powder 10 cloves garlic, thinly sliced
1 tablespoon cilantro, chopped 1 tablespoon green onion, finely chopped
1 tablespoon mustard seeds


  1. In a blender combine all ingredients to form smooth paste-like mixture.
  2. Transfer into a large bowl. For garnish, in a non-stick pan heat one tablespoon of mustard oil, splitter fenugreek until it turns dark. Add slices of garlic and fry till light brown.
  3. Pour the garlic-oil mixture and chopped green onions over the tomato mixture.
  4. Mix well and refrigerate for at least two hours.
  5. Serve chilled with nepalese sekuwas, chhewyalas, MOMOs. Makes a good condiment.
Nutrient Composition Per Serving
Energy (Kcal) 455 Carotene (μg) 1858.5
Protein (g) 9.24 Vitamin C (mg) 20.25
Carbohydrate (g) 29.07 Mg (mg) 161.5
Fat (g) 33.53 Na (mg) 54.85
Fibre (g) 7.24 K (mg) 530.4
Minerals (g) 3.355 Mn (mg) 1.88
Calcium (mg) 315.1 Zn (mg) 2.23
Phosphorus (mg) 281.8 Cr (mg) 0.048
Iron (mg) 4.423