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Tomato And Cilantro Pickle
(Golveda Ra Dhaniya Ko Achaar)

 

1.5 lb tomatoes
1 cup fresh cilantro, chopped
2 green chilli (change according to preference)
lemon juice
1 teaspoon ginger (chopped or paste)
garlic (chopped or paste)
1 tablespoon vegetable oil
teaspoon (pinch) pepper
teaspoon (pinch) fenugreek seeds
teaspoon (pinch) jimbu
teaspoon (pinch) of asafetida
Salt to taste

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.

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. MORE

Also spelled Achar.

 
 
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