AI-generated image
Golbheda ko achar
Nepali roasted tomato achar with garlic, green chilli and tingling timur: the dip for momos and dal bhat
No momo is served in Nepal without a small bowl of golbheda ko achar, and no dal bhat feels complete without a dab of it on the side. Tomatoes (golbheda) are charred over a flame or on a dry griddle until black-blistered and soft, then pounded with garlic, green chilli and timur, the citrusy Nepali pepper that leaves a buzz on the tongue. Grandmothers grind it on the flat stone silauto; a blender or mortar does the job at home. It is smoky, sour and hot, and is made fresh in most kitchens every day or two. A spoonful of toasted sesame or soybean powder thickens the version served with momos in Kathmandu. Don't purée it smooth: the skins and seeds give it its rustic body. Chef's tip: char the garlic and chillies beside the tomatoes; their sharp edge softens and the achar tastes sweeter and deeper.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/5 doneStep 1: Roast 4 ripe tomatoes directly over a gas flame on a medium-high heat, turning them with tongs, or in a dry cast-iron pan, for 8–10 minutes, until the skins are blistered and blackened all over and the tomatoes are soft and slumped. Roast 4 garlic cloves and 3 green chillies alongside for 3–4 minutes, until charred in spots.
10 minStep 2: If using 2 tbsp white sesame seeds, toast it in a dry pan over a medium-low heat for 3 minutes, until golden. Toast ½ tsp timur (Nepali Sichuan pepper) for the last 30 seconds, until fragrant.
3 minStep 3: Let the tomatoes cool for 5 minutes, then pull off the worst of the black skin; a few charred flecks are welcome. Peel the garlic.
5 minStep 4: Pound or pulse the sesame, timur and ¾ tsp salt to a powder, then add the garlic and chillies and pound to a rough paste. Add the tomatoes and pulse a few times, until chunky-smooth. Stir in 1 tbsp lemon juice and ½ oz fresh coriander.
Step 5: Heat 1 tbsp mustard oil in a small pan over a medium-high heat until it smokes lightly. Add ¼ tsp fenugreek seeds and fry for 15 seconds, until dark brown, then pour the hot oil over the achar and stir. Taste for salt and heat. Serve warm or cold; it keeps 3 days in the fridge.
1 min
Nutrition per serving
- Calories
- 55 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 4 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does golbheda ko achar take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegan nuoc cham
Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.
Olive salsa dip
A chunky Mediterranean salsa of chopped black olives, tomato, pepper and spring onions with chives, basil, garlic, red wine vinegar and olive oil. Serve it cold or at room temperature with corn chips or toasted bread.