The SAUCE--MO:MO ko aachar.

Since you already know that MO:MO is one of the most popular food in Nepal, you must also know the fact that, Mr. MO:MO actually has a Partner! and it's is non-other than "THE SAUCE"!!!!

The MO:MO Sauce, comes in different form and textures, some are made tangy with lapsi( English Name:Choerospondias axillaris) or lemon/lime, some are pea-nutty, some are fishy, some are soupy, some have sesame on it other have soybean, some are flavoured with loads of Coriander and mint, while some are like this:

THE SAUCE: (TOMATO and Fire breathing chillies)

INGREDIENTS:

Cooking oil 2tbsp

1tsp Fenugreek seed (Methi)

1tsp of Jimbu (It's a dried herb very common in Nepali cuisine, you can opt out for this, or search in any Nepali Groceries)

1 sliced onion

5 cloves garlic thick julienne

salt to taste

chilli powder to taste

1/2tsp Powdered Sichuan pepper(timmur)

1tsp Lapsi powder

5/6 red big tomatoes cut in decent size, (I am using can tomatoes, coz I ran out of fresh ones..)

lots of green or red chillies, I like mine very hot!

1 bunch chopped coriander

METHOD:

-Heat the oil and temper fenugreek, when it changes colour, add the jimbu.

-Fry the onion, garlic and chillies, when it changes the colour, chuck in the tomatoes add salt, chilli powder, sichuan pepper, lapsi powder mix them well.

-cover the pot, cook for 5 min, uncover and stir, cook further 3 min to let the water evaporate.

-put in the coriander, let it cool.

-when it cools down completely, grind it and make a fine paste. If you think it's too thick, add some water. You can mix some sesame powder if it's ready, or else enjoy as it is!

P.S: This sauce goes very well with rice dishes, noodles, samosas and even as a dip for your crackers and vegetables. Store refrigerated in an air tight container and enjoy for next 4-5 days!!

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