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In A Blender Combine All Ingredients To Form Smooth Paste-Like Mixture. Transfer Into A Large Bowl. For Garnish, In A Non-Stick Pan Heat One Tablespoon Of Mustard Oil, Splitter Fenugreek Until It Turns Dark. Add Slices Of Garlic And Fry Till Light Brown. Pour The Garlic-Oil Mixture And Chopped Green Onions Over The Tomato Mixture. Mix Well And Refrigerate For At Leat Two Hours. Serve Chilled With Nepalese Sekuwas, Chhewyalas, Momos.
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