Nepalese Dhido with Gundruk and Spicy Tomato Achar

1. 1

   In a pot, bring water to a boil, then slowly whisk in buckwheat flour to avoid lumps.

2. 2

   Reduce heat and stir continuously for about 10 minutes, until the mixture thickens.

3. 3

   In a skillet, heat oil and sauté chopped tomatoes, green chili, and turmeric until soft.

4. 4

   Add gundruk to the skillet and stir well for 5 minutes, seasoning with salt.

5. 5

   Shape the cooked dhido into portions and serve warm topped with gundruk and tomato achar.

6. 6

   Garnish with fresh cilantro before serving for added flavor.

Per serving