Tomato
And Cilantro Pickle
(Golveda Ra Dhaniya
Ko Achaar)
Ingredients
1.5
lb tomatoes
1 cup fresh cilantro,
chopped
2 green chilli (change
according to preference) ½
lemon juice
1 teaspoon ginger (chopped
or paste)
½ garlic (chopped or paste)
1 tablespoon vegetable
oil ¼
teaspoon (pinch) pepper
¼ teaspoon (pinch) fenugreek
seeds
¼ teaspoon (pinch) jimbu
¼ teaspoon (pinch) of
asafetida Salt
to taste
Preparation
1
Wash and bake tomatoes
in the oven at 450F (232C) for 30 minutes,
or until it look and/or its skins turns
dark.
2
Blend baked tomatoes with
cilantro, lemon juice, salt, ginger,
garlic, pepper, and chilli.
3
Heat oil in medium heat.Fry
the asafetida, fenugreek, and jimbu
until for few second. Carefully
pour it over tomato.
4
Can be served with any
snacks or regular meal.
Number
of Servings:
What
is Achaar?
Call
it Pickles, Achaar or
Chutney, one of the crucial
groups of food in Nepali
cuisine is pickle. Pickle
is a big group of food
which differ with respect
to its flavor, usage,
textures, and/or ingredients.
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