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The Hirshon Nepalese Tomato Achaar – अचार गोल्भेडा


  • Total Time: 0 hours

Ingredients

Scale
  • ¼ cup mustard oil
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon ajwain seeds
  • 9 medium tomatoes, any variety, chopped
  • 4 fresh jalapeños, halved lengthwise
  • Salt to taste
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • 1 teaspoon dried jimbu – a Himalayan herb related to onion and garlic
  • 8 cloves garlic, thinly sliced
  • 1 ½ teaspoons peeled and julienned fresh ginger
  • ½ cup finely chopped cilantro
  • Dry-roasted whole spices:
  • ⅓ cup sesame seeds
  • 3 dried red chilies, stemmed and cut into several pieces
  • ¼ teaspoon Sichuan peppercorn (timmur)
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds

Instructions

  1. Heat a small skillet over medium heat and toast the sesame seeds, chilies, timmur, cumin, and mustard, stirring constantly to prevent the seeds from flying all over, until they give off a pleasant aroma and darken.
  2. Remove the spices from the skillet, pour them into dry container to halt the toasting, and let them cool. Transfer the cooled spices to a spice grinder, grind to a fine powder, and set aside.
  3. Heat the mustard oil in a medium-size saucepan over medium high-heat until faintly smoking. Add the fenugreek seeds and fry until dark brown and fragrant, about 5 seconds.
  4. Add tomatoes, jalapeños, salt, and turmeric and cook, covered, until the tomatoes soften. Adjust the heat to medium and cook stirring from time to time, until the liquid has evaporated and the mixture has thickened, about 20 minutes.
  5. Remove from the heat, mix the dry roasted spices and cilantro and set aside.
  6. Heat the vegetable oil in a small skillet over medium-high heat until hot, but not smoking. Add jimbu and cook until darker in color and fragrant. Add the garlic and ginger, and fry, stirring until golden and slightly crisp.
  7. With a slotted spoon, remove the garlic, ginger with jimbu, draining as much oil as possible, and add them to tomato mixture. Transfer the achaar to a serving dish and sprinkle with cilantro.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 325.13 kcal
  • Sugar: 8.22 g
  • Sodium: 782.28 mg
  • Fat: 27.54 g
  • Saturated Fat: 3.0 g
  • Trans Fat: 0.05 g
  • Carbohydrates: 18.44 g
  • Fiber: 5.97 g
  • Protein: 5.62 g
  • Cholesterol: 0.0 mg
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