Here is the recipe of the dip that I mentioned in my previous post of Kheema Momos. (Click momos for recipe)
As the filling inside the momos is kept simple or mild in taste, the dip that accompanies should be spicy enough. This is how we like in our home and is also served in most of the restaurants. Here is my recipe of the fiery tomato dip that I first tasted in Nagarkot in Nepal that was served with momos, the taste that still lingers.
INGREDIENTS: (Makes 1 bowl of Dip)
Tomato: 1 (Big sized)
Ginger: 1″ (or Medium) piece (the sharp ginger taste should come)
Red Chilli Flakes: 1Tbls
Mustard seeds: 1Tsp
Green Coriander: Few Springs (cleaned and washed)
Red Chilli Powder: 1 Tbsp (or more if preferred a more fiery taste)
Turmeric: 1/2 Tsp
Salt: To Taste.
Wash all the vegetables and cut into small cubes or pieces. (This will go in blender so do not worry about the shape to cut).
Heat a pan and add the oil. We need less amount of oil for this dip. Add the mustard seeds, as they splutter then add the ginger, chilli flakes and tomatoes. Cook till the tomato is soft, then add the red chilli powder, turmeric powder and salt. Then add the cut green coriander. Remove the pan from fire and empty contents into a bowl and cool. Put the cooled chutney into the blender and blend on medium speed so that we get a smooth dip. If you want a thin dip then add little water, but it is not required as the tomato has juice. Empty the tomato dip into the serving bowl and serve it with piping hot steamed momos.
The red chilli powder can be adjusted according to personal preference or eating habit. If you do not want very a hot dip then reduce the quantity of the chilli added to the dip. The tanginess of the tomato, sharpness of the ginger and the fiery hot chilli makes a fantastic combination and definitely makes one go for the dip with each bite of the momos.
Enjoy! Happy eating in 2015.