If you have ever met someone from Nepal, you must already know by now that Nepali people are crazy about momo. There are many varieties of momo and a simple recipe for one of them is posted here.
Today I am posting the recipe for C momo, C stands for chill so it is a hot and spicy momo recipe.
- 20 pieces of steamed Momo (for recipe check here)
- 2 tomatoes cut into quarters
- 1 tablespoon of crushed garlic and ginger paste
- 3 green chilies halved
- 1 small red onion cut into quarters and with layers separated
- 1 red capsicum cut into inch square shape
- 3 tablespoons Oil
- 5 tablespoons of ketchup
- 2 tablespoons of chilli sauce/ hot and sweet sauce (more if you like hot)
- 1 tablespoon Chili paste/ half tablespoon chilli powder
- Salt to taste
- 5 tablespoons soy sauce
- Coriander to garnish
- Preheat the oven to 200 0C and bake the tomatoes for 10 minutes or until tomatoes are cooked and skin starts peeling off.
- In a pan, heat a spoon of oil and brown the momo. (optional)
- Take the momo out from the pan and put aside.
- In the same pan, add remaining oil and fry crushed garlic and ginger paste.
- Now add the baked tomatoes and cooked it until it is a smooth paste. If the sauce starts drying, add a small quantity of water.
- Now add green chill, onion, capsicum, and sauté for a couple of minutes.
- Add ketchup, chill/hot and sour sauce, soya sauce and cook on low heat for few minutes. If the sauce starts to dry, add small quantity of water. Make sure the sauce is not very runny.
- Taste the sauce and add salt as requires. Soya sauce makes it pretty salty so watch the amount of salt you add.
- Add momo to the sauce and stir and close the lid of the pan for 2 minutes allowing momo to heat.
- Transfer the momo to a plate and garnish with fresh coriander
- Tasty hot and spicy C momo is ready. Enjoy!
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