Ingredients vegetarian 1 servings

• 4 large ripe tomato or 2 cups ripe cherry tomato
• 5 fresh hot red chili pepper, minced
• 1 tbsp Garlic, minced
• 1 tbsp Ginger, minced
• 1 tsp Cumin seed
• 1 tbsp Mustard seeds
• 1 tsp ground szechwan pepper (timur)
• 1/4 tsp Asafetida powder
• 2 tbsp cilantro, chopped
  2 tbsp lime juice
• 1 tbsp mint leaf, chopped (optional)
  1 tbsp cooking oil
• salt
• Garnish
• 1 tbsp oil
• 1 tsp fenugreek seeds
• 10 cloves garlic, thinly sliced
• 2 tbsp chopped cilantro
• ½ tsp Achar Spice

Directions

1. Roast tomatoes in oven for about 30 minutes, or until charred.
2. Remove charred skin and reserve flesh in a bowl.
3. In a sauce pan, heat oil.
4. Add cumin and mustard seeds; fry for 30 seconds or so.
5. Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
6. In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and achar spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired).
7. Transfer into a large bowl.
8. For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
9. Add slices of garlic and fry till light brown.
10. Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
11. Mix well and refrigerate for at least two hours before serving.

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