Fresh tomato and timmur (Sichuan pepper) pounded into a tingling condiment unique to Sikkimese cooking — the most characteristic spice of the Himalayan belt used as a table seasoning.
Ingredients
3 ripe tomatoes
1/2 tsp timmur (Sichuan pepper / timur — the Nepali-Sikkimese peppercorn with a distinctive tingling numbing quality; roast 1 minute in a dry pan before use; substitute with black pepper but the tingling sensation cannot be replicated)
2 green chillies
3 garlic cloves
1 tbsp mustard oil
1/4 tsp salt
2 tbsp fresh coriander
Method
Roast tomatoes over a gas flame until well charred on the outside and softened throughout. Or roast under a grill until charred.
Dry-roast timmur in a pan for 1 minute until fragrant. Cool.
Roast green chillies and garlic briefly until blistered and golden.
Peel the charred skin from the tomatoes.
Pound the roasted timmur to a coarse powder in a mortar.
Add the peeled tomatoes, roasted chillies and garlic to the mortar. Pound to a rough, coarse paste — chunky not smooth.
Add mustard oil and salt. Mix.
Add fresh coriander. Stir.
Taste — the timmur creates a distinctive tingling, slightly numbing sensation on the tongue that is the Himalayan signature spice. The combination of smoky tomato, sharp chilli and tingling timmur is uniquely Sikkimese.