Golbheda ko aachar with timur and dhaniya (Tomato Timur Pickle/Chutney)
This recipe came to us from Bimala Thapa, a Katmandu native now living in Union Square. Timur is a Nepali spice that is citrusy and mildly peppery. Wait until you smell it: You may be instantly smitten! Timur is available at Bombay Market, 359 Somerville Ave. This aachar makes a great accompaniment to nearly any Nepali or Indian meal; it also makes a great appetizer when served with chapati or naan.
3 plum tomatoes
1 green chili
1/2 teaspoon red chili powder
1 crushed garlic clove (not too big)
4-5 timur (available at Bombay Market, 359 Somerville Ave.)
several sprigs of cilantro
1 tablespoon oil (mustard oil is nice but others work fine, too)
Cut tomatoes in half and place them in a skillet, flat side down. Add chili. Cook for a few minutes, until tomatoes are half cooked. (In the summer, grill the tomatoes instead for great flavor.) Grind timur with a mortar and pestle. Put tomatoes, chile, timur and all other ingredients in a food processor and pulverize. Garnish with cilantro. Serve with any Nepali or Indian meal; or serve with chapati or naan as an appetizer.