While I worked that out I was faced with making some sauces that would be appropriate for the various momo I served last week at Tim and Irvings' party. I made two types of momo, vegetarian and for those who wanted it, chicken. The vegetarian momo turned out to come from a rather lazy idea of mine.
One of my favorite Indian salads is a cabbage and carrot salad garnished with roast peanuts, (My version uses peanut powder.) It's quick and easy and always a big favorite at our house. For my purposes I've changed only two things in this recipe:
1) I shred the carrots instead of slicing them on a mandolin.
2) I use peanut powder instead of whole roast peanuts.
Other than that the recipe is the same, and I've found it makes an amazing stuffing for vegetarian momo.
The great thing about this chutney is that it makes up fast and you can have it on the table quick, quick, quick. I used canned tomatoes as right now we're not exactly at the height of tomato season. this works fine as long as you use the best quality canned tomatoes you can get.
Indian Style Momo Dumplings
Here's what to do:
In a large pan or kadhai heat up 2 Tbs of vegetable oil. I use coconut oil. When the oil is hot toss in:
2 cups of thinly sliced onions
4 dried red chilies seeded and crumbled up
1 tbs chopped fresh ginger.
Stir this all around, cooking it for about 5 minutes or so until the onions get a bit soft.
canned tomatoes equal to about 4 or 5 chopped tomatoes.
Salt to taste (if you're using canned tomatoes, remember all of them have salt unless you buy the unsalted variety as I do.)
Cook the tomoatoes for about 5 to 10 minutes until they're cooked through and softened.
Put it into a bowl and set it aside.
It's time for the chaunk or seasoning:
In a small skillet heat 1 Tbs of vegetable oil.
When the oil is hot toss in:
1 tsp black mustard seed
1 tsp urad dal (this is optional)
and 8 or so fresh or frozen curry leaves if you have them.