Ingredients

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

Instructions

In a blender combine all ingredients to form smooth paste-like mixture (can be made chunkier, if desired). Transfer into a large bowl.

For garnish, in a non-stick pan heat one tablespoon of musturd oil, splitter fenugreek until it turns dark. Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped green onions over the tomato mixture. Mix well and refrigerate for at least two hours. Serve chilled. Makes a good condiment.

Submitted by: Tulsi Regmi