By Devi Poojari
September 6, 2023
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Popularly originating from Tibet and Nepal, this fiery sauce is commonly eaten as a dipping sauce with steamed or fried momos – perfect to enjoy during the monsoons.
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2 tomatoes, blanched 10 cloves garlic 6 Guntur chillies 1 teaspoon crushed black pepper 1 tablespoon vegetable oil Salt, to taste
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Peel the blanched tomatoes and crush into a fairly fine puree.
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Heat the oil in a pan and sauté the garlic and chillies.
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Once aromatic, add the tomatoes, black pepper and salt.
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Cook until the moisture from the tomatoes have mostly evaporated.
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Cool and grind into a fine paste in a blender and serve at room temperature with dumplings.
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