Dipping Sauce for Nepalese Momos
1 ripe tomato
8 cloves garlic, finely chopped
Fresh red chilis, de-seed, chopped
1/2 tsp light soy sauce
1 tbs fruit vinegar
1 tbs sugar
1 1/2 tbs neutral oil
1/2 tsp salt
Bring 200 ml water to a boil and cook the tomato for 6 minutes on high heat. Add chilis and cook on for another 3 minutes. Shut down heat and drain water.
Heat 1/2 tbs oil in a pan and saute the garlic cloves for a hinute on medium heat. Turn off heat and set aside. When tomato and red chilis reach room temperature, peel tomato and discard the skin. Blend the peeled tomato along with red chilis, roasted garlic, sugar, fruit vinegar, soy sauce, and salt to a smooth paste. Add 40 ml water to get a smooth consistency.
Heat one tbs oil in a pan, add paste and cook on medium heat for 4 minutes stirring constantly so that it does not burn. Turn off heat and remove to a serving bowl. Serve with our Vegetable Momos.