Golveda Kerau Achar (Tomato, Green Pea’s Pickle)

Golveda Kerau Achar

By May 19, 2014

Happy Monday everyone!!

I tried to make typical Golveda Kerau Achar (cooked tomato and pea’s pickle) that is usually served during wedding parties in Nepal. I really loved how it easily blends with Pulao or any other rice delicacies. It's spicy and at the same time tangy. It's just go as a side dish with almost every rice dishes. There are so many Golveda Achar recipes out there but this particular one is the most favourite of mine. Let's get started with the recipe step by step.

  • Prep Time : 10 minutes
  • Cook Time : 10-20 minutes



1. Chopped the fully riped Roma tomatoes.

2. Heat up the pan on high heat and add Canola oil.

3. Once it's  heated add the green peas and stir it for a minute or so.

4. Add your chopped tomatoes into the pan,stir it and cover it with a lid for 3-5 minutes. Don't forget to stir it in between.

5. Once it's mushy in texture add your turmeric powder, red chilli powder, salt to taste,coriander and cumin powder.

6. Stir  all spices together with the tomatoes and mash the tomatoes with spatula to give it a gravy texture.

7. Add about 1/4th cup of water and let it simmer for 2-3 minutes on a low heat.

8. Add your chopped cilantro into the pan and mix it together.

9. Now, Golveda,kerau  ko achar is ready to be served with Pulao.

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Golveda,Kerau AcharChopped Roma TomatoesGreen Peas on Canola OilTomato,Green Peas mixed togetherMushy Roma TomatoesTomatoes with CilantroTomatoes,Green Peas,Cilantro mixed togetherGolveda Kerau Achar served with Goat curry and Pulao
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