Ingredients:
tomatoes
cooking oil (preferably mustard oil)
red chillies
ginger
timur (schezuan pepper)
haldi
salt
methi
jhimmu (Nepali herb - optional)
green chillies
Method:Roast tomato over fire or in onen till skin turns black and water has dried up. Remove skin and wash up the pulp. Roast some dry red chillies. Grind to a paste with ginger, garlic and timur. The garlic flavour is quite prominent. Mix this paste with tomato pulp and blend well.Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix into tomato mixture. Do not heat - served at room temperature.
NOTE: In Nepalese cooking - achars do not have preservatives like pickles. They are accompaniments to a main dish and cannot be preserved.
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