Step 1

Soak red chillies in water for 2 hours. Boil water and add tomatoes and cook for 5 minutes.

Step 2

Once the tomatoes are blanched for around 7 minutes, take them out of the water and remove skins from them carefully. Roughly chop them and put in the blender along with the soaked chillies.

Step 3

Blend the mix to a smooth paste and add the garlic. Blend again until a semi-thick consistency is achieved. The sauce shouldnt be too thick or too runny, just enough to lightly coat the momo when dipped.